Baked Eggplant With Herbs

Instructions

1. Step 1

   Preheat the oven to 220°C and line a baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Trim the eggplants, cut them into 2 cm pieces, and place them in a mixing bowl.

   Ingredients used: 2.0 piece Eggplant

   Cookware: Chef Knife, cutting board, mixing bowl

3. Step 3

   Combine the olive oil, garlic, oregano, thyme, salt, and black pepper in a small bowl.

   Ingredients used: 1.0 gr Black Pepper, 2.0 gr Dried Oregano, 1.0 gr Dried Thyme, 60.0 ml Extra Virgin Olive Oil, 6.0 gr Fine Salt, 12.0 gr Garlic

   Cookware: small bowl

4. Step 4

   Pour the seasoned oil over the eggplant and toss until evenly coated. Spread the pieces in a single layer on the prepared baking sheet.

   Cookware: baking sheet, mixing bowl

5. Step 5

   Bake for 20 minutes.

   Timer: 20 min (fixed)

   Cookware: baking sheet, oven

6. Step 6

   Turn the eggplant with a spatula, then bake for another 12 to 15 minutes until browned and tender throughout.

   Timer: 12 min (fixed)

   Cookware: baking sheet, oven, spatula

7. Step 7

   Mix the parsley and lemon juice in the mixing bowl.

   Ingredients used: 15.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: mixing bowl

8. Step 8

   Transfer the baked eggplant to a serving dish, spoon the parsley mixture over it, and serve warm.

   Cookware: spatula