Metades de berinjela assadas

Ingredientes

• 2 globe eggplants
• 1 teaspoon kosher salt
• 2 tablespoons olive oil

Modo de preparo

1. 1

   Rinse eggplant under cold water and dry with a kitchen towel or paper towels.

2. 2

   Cut eggplant in half lengthwise. Then using the tip of a knife, score the flesh into a diamond cross-hatch pattern going about an inch deep making sure to not pierce the skin.

3. 3

   Transfer the eggplant halves cut side up onto a sheet pan lined with parchment paper or aluminum foil. Season evenly with the kosher salt.

4. 4

   Let them sit for 30 minutes on the sheet pan.

5. 5

   Preheat the oven to 400 degrees F (or 200 degrees C).

6. 6

   Over a kitchen sink or a bowl, gently squeeze the eggplants to get the extra moisture out. Pat-dry the cut face of the eggplants using a paper towel.

7. 7

   Brush the halves evenly with olive oil.

8. 8

   Arrange eggplants face down on the baking sheet.

9. 9

   Bake in the preheated oven for 45-60 minutes or until the eggplant collapses and the bottom side turns golden brown. Let it cool on the counter for at least 20 minutes.

10. 10

    Gently turn the cut side up and use in your recipes.