BAKED EGGPLANT
These baked eggplants can be a great appetizer, side dish or main dish, if you serve it with couscous.
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2 eggplants
2 cloves of garlic minced 2-3 tbsp. tablespoons olive oil Extra Virgin 1 tsp. coriander seeds 1/2 tsp. turmeric 1/2 tsp. fennel seeds 1/2 tsp. red pepper Sea salt, to taste |
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Preheat the oven to 380 F.
Cut eggplants in half lengthwise and than crosswise to make diagonal cuts, being careful not to cut through the skin.
Salt eggplant halves and leave for a while.
Prepare the dressing:
Garlic, red pepper, coriander, turmeric, fennel, and salt grind in a mortar, then pour 2-3 tbsp. tablespoons of olive oil and mix well.
Put eggplants in a backing pan, slice up. Rub them with spicy dressing and bake in a preheated oven until tender, 20-25 minutes.
Sincerely yours,
Nellie
Cut eggplants in half lengthwise and than crosswise to make diagonal cuts, being careful not to cut through the skin.
Salt eggplant halves and leave for a while.
Prepare the dressing:
Garlic, red pepper, coriander, turmeric, fennel, and salt grind in a mortar, then pour 2-3 tbsp. tablespoons of olive oil and mix well.
Put eggplants in a backing pan, slice up. Rub them with spicy dressing and bake in a preheated oven until tender, 20-25 minutes.
Sincerely yours,
Nellie
Eggplants were served with this couscous.
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