Baked eggplant in the oven

Step-by-step cooking

1. Step 1:

   

   How to bake eggplants in the oven? Prepare the products. The main ingredient of the dish is eggplant. Ground vegetables are best suited, and of course it is a priority to collect them in the eggplant season. Choose mature fruits of small size. I took parsley from the greens, but it can be replaced with any other fresh herbs: coriander, dill, basil and others.

2. Step 2:

   

   Wash the eggplants well, dry them, cut them in half lengthwise, removing the green tail.

3. Step 3:

   

   Use a sharp knife to make shallow cross-cuts without piercing the skin.

4. Step 4:

   

   Sprinkle the eggplant with salt and leave for 10-15 minutes. In this way, you will remove the bitterness from the fruit, which is usually inherent in this vegetable. Then simply blot the pulp with a paper napkin to remove the released moisture.

5. Step 5:

   

   Lightly brush the eggplant with vegetable oil. The most convenient way to do this is using a cooking brush.

6. Step 6:

   

   Put the eggplants in a heat-resistant mold and put them in a preheated 180 degree oven for 30-40 minutes. The baking time depends on the size of the eggplant, but the flesh should become soft, and the top of the blue ones should turn brown.

7. Step 7:

   

   While the eggplant is baking, prepare the dressing. To do this, we will need lemon juice. You can take a ready-made, factory-made one. If you squeeze the juice directly from the lemon, pre—scald it - so the lemon will give more juice. I also recommend using a small sieve so that the bones do not get into the refueling.

9. Step 8:

   

   Add chopped garlic to the lemon juice. I passed the clove through the press, but you can grate it on a fine grater or chop it with a knife.

10. Step 9:

    

    Cut the washed and well-dried greens. Add it to the dressing, pepper.

11. Step 10:

    

    Grate the yellow part of the lemon on a fine grater and also add to the dressing. Add salt to taste and mix everything together.

12. Step 11:

    

    Place the baked eggplant on a serving dish.

13. Step 12:

    

    Pour the fragrant dressing on top and serve immediately. Or wait until completely cooled and serve cold.

14. Step 13:

    

    This is both an appetizer, a side dish, and an independent dish. Bon appetit!