Easy Baked Eggplant

Hey there!

Today’s recipe will be a really simple one, I’m not even sure if you can actually call this a recipe. The few steps you’ll have to follow are hardly comparable with real cooking, nevertheless the outcome of such little effort is just divine.

I’m talking about the most amazing baked eggplant with a texture that will just fall apart in your mouth. The consistency could be described as buttery however butter is definitely not a part of todays dish, you will most likely never encounter a recipe with butter as an ingredient on my blog, since I’m just not a big fan.

They make the perfect vegetarian side dish and you’ll only need a handful of ingredients.

 

You will need:

 

• 2 eggplants
• 1 tbs olive oil
• 1 tsp lemon salt
• 1 tbs lemon juice
• a few sprigs of fresh rosemary ( you could also use dried)

1. Preheat the oven to 200° C

2. Mix olive oil, lemon salt and lemon juice

3. Cut the eggplants in halves, put the in a baking dish (cut side up)

4. Brush the eggplant halves with the oil mixture

5. Distribute the rosemary sprigs evenly over the eggplant halves

6. Bake for approx.. 30-40 minutes until they are really soft on the inside

Voila, these eggplants build a perfect combination with anything Mediterranean and Moroccan. But to be honest I could eat them with anything they are just so good.

 

As mentioned above, they are heavenly. If you don’t believe me, you know your task, go get yourself some eggplant from the supermarket and try them out. You’ll be blown away how such simple ingredients can harmonize into this delicious side dish.

 

Bisous

Fanny the foodie