Many times we condemn vegetables and vegetables to come out of the oven just for not taking the pans out of there. Sometimes it’s even worse, not wanting to roast vegetables because they think they don’t deserve it.
We usually think that the oven is a terrain only for ingredients with more luster such as gratins, fish and meatbut there are many joys that the garden can give us if we roast them.
In this case we bet on aubergines, a solution that you will also see is easier than ever because you don’t even need to peel them, and their own skin will serve as a ‘bodyguard’ for their precious interior.
About half an hour in the oven will be enough, so you can continue doing the rest of the kitchen tasks almost without worry.
Preheat the oven to 200ºC and meanwhile spread the aubergines, washed and driedbrushed with oil and sprinkled with salt.
We put them in a tray suitable for the oven and cook them there for 30 or 35 minutesdepending on our oven, at 200 ºC.
We take out, we leave rest three minutes so that they warm up and we open them to eat their pulp directly.
Pyrex OPTIMUM – Rectangular dish, 31 x 20 cm
With what to accompany the roasted eggplants in the oven
As a suggestion, it occurs to us to take advantage of these roasted aubergines to make the classic mutabal or baba ganoush, a roasted eggplant cream typical of the Middle East.
With that situation we could also start a hummus or, with the oven on, roast other vegetables such as tomatoes, courgettes, carrots or leeks.
We can also serve them with a little honey, dress them with a vinaigrette, make them into salad or season with garlic and parsley.
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