Chef Beppe Guida calls them “boat eggplants” and he seasons them in different ways that are always delicious.
I have been making them since 2020, when I used to watch his video recipes with religious admiration, and I season them mainly with fresh tomatoes.
Roasted Eggplant
- Preparation time: 30 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 2 eggplants
- 1 small fresh tomato
- 1 bunch of basil
- 3-4 mint leaves
- 1 clove of garlic
- Salt to taste
- Extra-virgin olive oil to taste.
- Instructions
- On the stove, set the grill to heat.
- Meanwhile, cut the eggplants in half; notch them deeply without cutting the skin, forming diamond shapes. Season them with oil and salt and put them to roast on the flesh side for about 10 minutes. When they have browned, turn them over. Cook on the skin side for another fifteen minutes or so.
Crucial is that the fire is gentle; they should wilt and brown but not burn. - Knife chop the garlic with the basil and mint. Dice the tomatoes. Season with salt and plenty of oil and the chopped garlic and herbs.
- Serve the eggplant with the dressing.
Tips to ensure the success of the dish:
- The best eggplants for this preparation are oblong and thin ones.
- If you want to use the chubbier eggplant (as in the photo), the cooking time will increase to prevent the heart from being raw
