Eggplant

READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Clean the eggplant with cold water and then slice length wise into slices about the thickness of a finger, making horizontal and vertical incisions into the flesh of the vegetable.
  • Salt these slices and place them in a colander with a plate on top to weight them down. Leave them for about half an hour.
  • Clean the tomatoes, remove any seeds and dice them.
  • Rinse the eggplant under cold water and dry them with some kitchen towel.
  • Arrange a layer of eggplant in an oven dish, scatter some of the diced tomatoes, some crushed garlic, parsley and a little salt and pepper.
  • Drizzle with olive oil.
  • Repeat this process with other layers until all of the ingredients are finished. Place in a pre heated oven at 350F/180°C and cook for half an hour.
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