By placing a dish with some water at the bottom of the oven ensures the roasted eggplants remain moist without drying out. This is another idea from Yotam Ottolenghi's cookbook "Plenty More"
Cut two medium size eggplants 3/4 inch thick. I used the beautiful Rosa Bianca eggplant. Brush it with olive oil on both sides. Place them on a lined baking sheet. Sprinkle with salt, pepper and some rosemary and a little more olive oil.
Place a dish with some water at the bottom of the oven.
Place the eggplants in the oven and bake for 25 to 35 minute or until evenly browned and cooked. Do not over baked it.
No comments:
Post a Comment