Baked eggplant with rosemary

Baked eggplant with rosemary

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  1. Eggplant 2 pcs.
  2. Rosemary 2 sprigs
  3. Garlic 3 cloves
  4. Olive oil optional
  5. Salt to taste (no need to add)
  6. Pepper to taste
  • Main ingredients
  • Serving 4 servings


baking dish, knife


Step 1: prepare the eggplant.

Rinse the eggplants, cut the tails, divide the eggplants in half lengthwise. Choose fresh, not overripe vegetables, they have softer pulp and smaller seeds.
Make longitudinal cuts on the pulp and put thin slices of garlic in them. Pepper and brush with olive oil. Put rosemary on top (if not fresh, replace with dry).

Step 2: bake eggplant with rosemary.

Bake in preheated 180 degrees oven for 20 minutesuntil the top is roasted and the flesh is tender.
If you don’t want a crispy crust, cover the eggplant with foil.

Step 3: serve the eggplant baked with rosemary.

Serve with yogurt or tzaziki sauce. Also delicious with feta cheese. It tastes great both hot and cold.
Enjoy your meal!