Few vegetables behave better in the oven when they are cooked roasted than the eggplants. Today we bring you a super light recipe to make sliced oven-roasted eggplants that are cleaner and more tender than ever.
The precaution that we have to take when we cook aubergines, whether in chips or sticks, is that they absorb more oil than necessary. however like today we are not going to make battered eggplants or fried eggplants but we are going to get the aubergines to be crispy, we are going to be lucky to limit part of the oil from the equation.
As always when we make oven-roasted aubergines, it is up to each individual to choose how thin we want to slice the eggplant. If you want it a bit thicker, you will have to add a little more time at the oven temperature, and if you want them thin, you will have to subtract a few minutes.
This recipe for sliced roasted aubergines also allows us to play with other types of preparations such as eggplant au gratin, to which we can add the cheese that we like the most, for example a mozzarella cheese. You can also add tomato sauce or you can even go riding different layers of aubergines to make a small tower.
Cut the aubergines into slices about 2 centimeters thick and salt them so that they release some of your juice and bitterness for 10 minutes.
Preheat the oven to 200ºC. Dry the aubergine and put the slices on a baking tray without them riding each other.
Brush with a tablespoon of oil and bake 25 minutes until golden.
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With what to accompany the roasted eggplants in the oven
These sliced baked eggplants give a lot of play both as an appetizer and as a garnish for any main course. In that case, they can accompany a bit of baked fish such as grilled fish or even some type of meat that we want to make.
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