Baked eggplants
2 servings
40 minutes
Baked eggplants are a simple yet incredibly aromatic dish of Russian cuisine that embodies the warmth of home. Baked in the oven until soft, they acquire a rich, slightly smoky flavor that pairs wonderfully with olive oil and spices. Paprika adds a sweet note to the dish while cumin gives it a light Eastern touch. This dish can be served as an independent appetizer or complemented with fresh herbs or used as a base for sauces and salads. It is perfect for those who appreciate simple yet refined flavors and for health food enthusiasts. Baked eggplants can be enjoyed hot or chilled, savoring their delicate texture and depth of flavor.
1
Turn the oven to maximum.
2
Wash the eggplants but do not peel them. Cut in half lengthwise (if very long, cut once more crosswise; if very thick, you can cut into 3 lengthwise).
- Eggplants: 4 pieces
3
Place the eggplants on a baking sheet lined with parchment paper, flesh side down.
4
Pour oil into a cup, add spices, and mix. Grease the surface of the eggplants with this mixture.
- Extra virgin olive oil: 6 tablespoons
- Sweet paprika: to taste
- Ground cumin: to taste
- Salt: to taste
5
Bake for 30 minutes.