If you’re looking to add a touch of Spanish flair to your dinner table, this Spanish Roasted Garlic Eggplant recipe is the perfect choice. With the rich flavors of roasted eggplant, garlic, and Manchego cheese, this dish is sure to impress. It’s an excellent side dish or a vegetarian main course that is both delicious and easy to prepare.
Ingredients
- 1 eggplant
- 2 tomatoes
- 5 cloves garlic
- 2 tbsp finely chopped parsley (8 grams)
- 2 tbsp extra virgin olive oil (35 ml)
- Manchego cheese
- Sea salt & black pepper
- Handful freshly chopped chives
Instructions
Step 1: Prepare the Eggplant
- Slice the eggplant into 1/2 inch thick rounds.
- Generously season the slices with sea salt on both sides.
- Place the eggplant slices in a colander to drain for 30 minutes. This helps to remove any bitterness and excess moisture.
Step 2: Make the Garlic Paste
- Roughly chop the garlic cloves.
- Crush the chopped garlic in a mortar with a little sea salt to create a paste.
- Stir in the finely chopped parsley and extra virgin olive oil until well combined. This mixture will add a burst of flavor to the eggplant.
Step 3: Prepare the Tomatoes and Eggplant
- Thinly slice the tomatoes.
- Rinse the eggplant slices under cold water to remove the excess salt.
- Pat the eggplant dry with a paper towel.
Step 4: Assemble and Bake
- Arrange the eggplant slices in a single layer on a parchment-lined baking tray.
- Season the eggplant with black pepper.
- Spread the garlic paste evenly over each eggplant slice.
- Top each slice with a thin slice of tomato and a generous amount of grated Manchego cheese.
Step 5: Bake
- Preheat your oven to 210°C (410°F), using both bottom and top heat.
- Bake the eggplant for 15 minutes, or until the cheese is melted and bubbly, and the eggplant is tender.
Serving
- Garnish the roasted eggplant with freshly chopped chives before serving.
- Enjoy this dish hot as a delightful side or a satisfying vegetarian main course.
Cooking and Prep Time
- Prep Time: 45 minutes
- Cooking Time: 15 minutes
- Total Time: 60 minutes
Nutrition Information
- Calories: 150 kcal per serving
- Servings: 4
Conclusion
This Spanish Roasted Garlic Eggplant is a delectable dish that brings together the robust flavors of garlic, parsley, and Manchego cheese, complemented by the rich texture of roasted eggplant. Perfect for a family meal or entertaining guests, this recipe is both simple to make and impressively delicious. Enjoy!
Spanish Roasted Garlic Eggplant
- Total Time: 60 minutes
- Yield: 4 1x
Description
Delight in the rich flavors of the Mediterranean with our Spanish Roasted Garlic Eggplant. This dish combines the tender, smoky taste of roasted eggplant with the pungent zest of garlic and the creamy, sharp notes of Manchego cheese. Layered with fresh tomatoes, each bite offers a fresh and satisfying experience.
Ingredients
1 eggplant
2 tomatoes
5 cloves garlic
2 tbsp finely chopped parsley (8 grams)
2 tbsp extra virgin olive oil (35 ml)
Manchego cheese
Sea salt & black pepper
Handful freshly chopped chives
Instructions
Slice the eggplant into 1/2 inch thick rounds. Generously season with sea salt on both sides and place in a colander to drain for 30 minutes.
Roughly chop the garlic cloves and crush them in a mortar with a little sea salt to create a paste. Stir in parsley and olive oil until well combined.
Thinly slice the tomatoes.
Rinse the eggplant under cold water and pat dry. Arrange in a single layer on a parchment-lined baking tray.
Season with black pepper, spread the garlic paste over the eggplant, and top each slice with tomato and grated Manchego.
Bake at 210°C (410°F) with both bottom and top heat for 15 minutes.
Serve garnished with chopped chives.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 150