Smart and quick recipe for a summer side dish that is mouthwatering. They are also excellent served cold. Every summer I prepare them to the joy of my guests and myself.

Baked aubergines

  • Preparation time: 40 minutes
  • Ingredients for 6 servings
  • Difficulty: Easy recipe

  • Ingredients
  • 4 eggplants
  • 2 tablespoons of breadcrumbs
  • 1 bunch of parsley
  • 1 bunch of thyme
  • 2 cluster tomatoes
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  1. Instructions
  2. Finely chop the parsley and thyme.
  3. Wash the aubergines and cut them in half.
  4. Wash and dice the tomatoes, depriving them of seeds and their internal liquid.
  5. In a small cup pour the breadcrumbs and season with half of the oil, salt, and pepper. Also, add the parsley, the thyme, and the chopped tomato.
  6. Place the aubergines on a baking sheet lined with parchment paper. With a knife, cut the diamond-shaped pulp. Spread over a handful of seasoned breadcrumbs.
  7. Season again with a little oil.
  8. Bake in a hot oven at 350°F for at least twenty minutes.

Tips to ensure the success of the dish:

  • It is advisable to use long black aubergines because of their strong taste and compact flesh.
  • Turn on the broiler for at least three minutes before the end of cooking to sear the breadcrumbs and make them crunchy.
  • The cooking time in the oven is only indicative because each oven cooks differently.