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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.