No frying Eggplants that drive everyone crazy Simple and cheap recipe

Are you sick of recipes that call for eggplant? Are you trying to find something to entice your palate without having to spend a lot of time in the kitchen? There’s nowhere else to look! With this easy and inexpensive roasted eggplant dish, everyone will be requesting seconds. You won’t believe how simple it is to make either! Now let’s get started.

Overview
Auberges, another name for eggplants, are a multipurpose vegetable that may be prepared in a variety of ways. But we’ve got a treat for you if you’re sick of the same old fried eggplant recipes! This post will go over a quick and inexpensive roasted eggplant dish that will please even the most discerning palates.

Ingredients:

1. 16 slices, or 2 eggplants
2. 5.3 oz, or almost 150 g pureed tomatoes
3. 3.5 ounce, or almost 100 g light cheese, grated
4. three garlic cloves
5. One handful of finely chopped parsley
6. 30 ml or two teaspoons extra virgin olive oil
7. A few of breadcrumbs
8. Sufficient fragrant herbs for tasting
9. Sufficient amount of dried garlic
10. Sufficient smoked paprika, if desired
11. Sufficient pepper and salt

Preparation Rich in Flavor Maritime

• Let’s start by getting the eggplants ready for baking. After trimming, cut into circular slices that are approximately a centimeter thick. Transfer the slices to a bowl, add a teaspoon of salt, and then pour water over them. To get rid of any bitterness, let them sit for ten minutes.
• As the eggplants are cooling down, make a tasty marinade. Place one chopped garlic clove, chopped parsley, salt, pepper, smoked paprika, aromatic herbs, and a couple tablespoons of extra virgin olive oil in a bowl. virgin olive oil. Well combine all ingredients to make an aromatic marinade.
• Cooking the eggplants
  Drain the eggplant slices after ten minutes and use absorbent paper to pat them dry. Put them on a baking pan covered with parchment paper that has been oiled with oil infused with garlic. Make shallow slashes on the eggplant slices’ surface with a knife, then drizzle them with the flavored oil. They should be baked for 30 minutes at 180°C in a preheated oven until they are soft and beginning to become brown.
• Cheese and Tomato Paste Stuffing
  As the eggplants bake, get the filling ready. Combine the tomato paste, smoked paprika, dried basil, and black pepper in a small bowl. Grate in two cloves of garlic, then fully mix everything.
• After baking the eggplants, take them out. take them out of the oven and carefully pack the shredded cheese and tomato paste mixture inside. To form a half-moon, fold each slice of eggplant in half.
• Last Minute Details and Rebuking
  Spoon the breadcrumbs on the bottom of the packed eggplants for an added crunch, then transfer them to an oiled glass baking dish. Place the dish back in the oven that has been warmed, and bake it for a further ten minutes at 180°C, or until the cheese is bubbling and melted.

Serving Ideas
Serve these flavorful roasted eggplants straight out of the oven as a main course or with your preferred side dishes. For a filling and well-rounded dinner, serve them with steamed veggies, crusty bread, or a crisp salad.

Baked Eggplant Benefits
An alternative that is healthier is baked eggplant. to classic fried foods. Eliminating the frying process lowers the recipe’s oil and calorie content, making it appropriate for anyone managing their weight. Furthermore, baking helps preserve more tastes and nutrients, guaranteeing you receive the healthiest possible advantages from this nutrient-dense vegetable.