You can prepare this recipe in the oven or on the barbecue (it’s in season). The eggplants are excellent cooked like this. I must admit that MY favorite recipe for eggplants is this one: eggplants with white sauce and pomegranate (click) but it’s very personal.
For 4 persons :
- 2 large eggplants (or 4 small ones)
- 4 tablespoons of olive oil
- 1 teaspoon of salt
- 2 cloves of garlic
- 1 tablespoon of herbes de Provence
- 1 teaspoon dried tomatoes (or in oil)
- 1 knife tip of dried chilli pepper or Espelette chilli pepper
- 1 shallot
Preheat the furnace to 180°C.
In a bowl mix the olive oil, salt, pressed garlic, shallot, chopped dried tomatoes and Provencal herbs. Set aside.
Wash the eggplants, split them in half. With a good knife, cut the flesh of the eggplants (not the skin). Make 3 parallel rows on one side and 3 on the other side perpendicularly.
Place on a baking sheet covered with parchment paper or in a casserole dish. Brush the incised sides with the olive oil mixture previously made.
Cook between 25 minutes (small eggplants) and 40 minutes (large eggplants). You can also prepare them on the barbecue, it is succulent.