Whole baked eggplant ingredients
- Eggplant 1 piece (large)
- Salt to taste
- Butter 35 grams
- Main Ingredients
- Serving 1 serving
- World Cuisine
Oven, heat-resistant baking sheet, baking foil, kitchen knife, fork, flat plate, small deep bowl, paper napkins, hot pot holders.
Cooking whole baked eggplant:
Step 1: Prepare the eggplant.
For this dish, it is best to take a very large eggplant. Choose non-stale vegetables and without visible damage, remember that the taste of the dish depends on the quality of the ingredients. Thoroughly wash the selected eggplant using a foam sponge, then wipe it dry using paper towels.
Step 2: Bake the eggplant.
Butter for 15-20 minutes Before cooking, lay out of the refrigerator so that it thaws and softens at room temperature. Rub them with eggplant on all sides and add a couple - three pinches of salt.
Preheat the oven to 180 degrees. While it is warming, line the heat-resistant baking sheet with foil and put the eggplant on it. Bake the vegetable in the oven for about 45 minutes, periodically turning from side to side. Be careful when opening the oven; do not burn yourself.
Step 3: Clean the baked eggplant.
Remove the finished eggplant from the oven, wrap it in tin foil with hot pots and let cool for about 15 minutes. Then remove the foil, put the vegetable on a flat saucer and divide it with a knife into two parts. Using a fork, remove the flesh from the halves and transfer to a small but deep plate.
Step 4: Serve the flesh of baked eggplant.
Serve the baked eggplant pre-salt and pepper. Use it as a side dish for meat, as well as add cheese, garlic and mayonnaise. In general, eat as you like best.
Enjoy your meal!
- To separate the pulp from the skin easier, leave the eggplant to cool wrapped in a plastic bag.
- If you didn’t find butter at hand, then take vegetable oil, but you will have to smear the vegetable every time you turn it over.
- Finely ground eggplant pulp mixed with garlic and mayonnaise is an excellent sauce for meat, fish and poultry dishes.