"If you offered me Garlic Roasted Baby Eggplants, you'd have my heart. This rich, creamy and smoky eggplant is perfect for a side or part of a vegan main dish.
You'll need: Eggplants (large or small in size and how ever many you like)
Minced garlic (1/2 of a garlic per eggplant half)
Extra virgin olive oil (enough to brush and drizzle over the eggplants)
Sea salt + black pepper
Preheat the oven to 375 degrees F. Remove the eggplant cap, cut it in half lengthwise and with the knife, cut a grid into the skin. On a baking tray covered with aluminum foil, drizzle some extra virgin olive oil. Place the eggplants (skin facing down/flesh facing up) on the tray and brush on olive oil, sprinkle minced garlic on top and your desired amount of salt and pepper. Roast the eggplants for 25 minutes, remove from the oven and drizzle on a little more olive oil. Put them back in the oven for 10 more minutes and enjoy!"
You'll need: Eggplants (large or small in size and how ever many you like)
Minced garlic (1/2 of a garlic per eggplant half)
Extra virgin olive oil (enough to brush and drizzle over the eggplants)
Sea salt + black pepper
Preheat the oven to 375 degrees F. Remove the eggplant cap, cut it in half lengthwise and with the knife, cut a grid into the skin. On a baking tray covered with aluminum foil, drizzle some extra virgin olive oil. Place the eggplants (skin facing down/flesh facing up) on the tray and brush on olive oil, sprinkle minced garlic on top and your desired amount of salt and pepper. Roast the eggplants for 25 minutes, remove from the oven and drizzle on a little more olive oil. Put them back in the oven for 10 more minutes and enjoy!"