Receta de rodajas de berenjena al horno

Ingredientes

• 1 medium-sized eggplant* ((~ 1 lb) - I used globe eggplants)
• 3 tablespoons olive oil
• 1/2 teaspoon Kosher salt (+ more if you are brining)
• 1/4 teaspoon Black pepper
• 2 teaspoon fresh parsley (chopped (optional))

Preparación

1. 1

   Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set it aside.

2. 2

   Start by rinsing eggplants under cold water. Using a kitchen towel or paper towels, dry each eggplant thoroughly. Cut off the stem and if preferred peel them. Though it is optional as eggplant skin is edible and it would be perfectly fine if you didn’t peel it.

3. 3

   Depending on the recipe you are using, you can cut it in rounds (also called discs) or lengthwise (also known as steaks). Either way, slice eggplants ½ inch thick.

4. 4

   Arrange slices on the prepared baking sheet in a single layer.

5. 5

   Brush them with olive oil and sprinkle with salt and pepper. Turn each slice and repeat the same process to make sure both sides are coated with olive oil and seasoned with salt and pepper.

6. 6

   Roast in the preheated oven for 15 minutes and then flip and roast for another 10-15 minutes or until they turn lightly golden and softened.

7. 7

   Sprinkle with fresh herbs, if using. Serve immediately or use in your favorite eggplant recipes.