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