This creamy delicious eggplant is baked in the oven but it can also be prepared and then barbecued on the grill. I allow a whole eggplant per person for a main course but they are quite filling with side dishes so use your discretion.
Baked eggplant
Never be short of dinner - glossy eggplants are divine with tahini dressing
Servings: 2
Ingredients
- 2 eggplants
- 1 tbsp sea salt
- 2 tbsp olive oil
- 2 tsp dried thyme leaves
Instructions
- Preheat the oven to 200 celsius
- Prepare the eggplants by slicing them in half lengthwise. Create a diamond cross hatch pattern with your knife on the white flesh, and then rub in the sea salt.
- Leave the eggplant for 20 - 30 minutes until the flesh starts to water and then squeeze out excess moisture and pat them dry with paper towel.
- Brush the flesh with olive oil and sprinkle with the thyme leaves
- Put the eggplants flesh side down onto a baking tray
- Bake for 40 minutes and then test them - leave longer if they are not a rich brown colour when lifted up. The inside should be soft and creamy.