Grilled Eggplant

4 servings

30 minutes

A recipe from Ruslan Polyakov, chef of the Pino restaurant. Baked eggplant with an unusual accent. This accent is mixed. A little bit of Asia, which is given to the dish by dry shavings of bonito tuna, a little bit of Italy due to the grated parmesan, which is sprinkled on the hot flesh of the eggplant at the very last moment.

Energy value per serving

• Calories: 82.2
• Proteins: 1.9g
• Fats: 7.1g
• Carbohydrates: 2.5g

Ingredients

• Eggplants: 1 pc
• Butter: 30 g
• Garlic: 2 g
• Lemon juice: 5 ml
• Parsley: 2 g
• Dried Bonito Fish Flakes: 1 g
• Grated Parmesan cheese: 12 g

Cooking steps

1. Prick the eggplant in several places with a toothpick. Place it in a preheated oven at 180 degrees for about 20 minutes or a little longer; it should cook through and become very soft.

   Required ingredients:

   • Eggplants: 1 piece

2. Meanwhile, melt butter in a pan. Finely chop the onion and garlic and add to the pan. Sauté until the onion turns golden. Remove from heat, add lemon juice and chopped parsley, and mix.

   Required ingredients:

   • Butter: 30 g
   • Garlic: 2 g
   • Lemon juice: 5 ml
   • Parsley: 2 g

3. Place the eggplant on a plate, cut it in half lengthwise and open it like a book. Make crisscross cuts in the flesh, drizzle with butter sauce, and sprinkle with bonito flakes and grated parmesan.

   Required ingredients:

   • Butter: 30 g
   • Dried Bonito Fish Flakes: 1 g
   • Grated Parmesan cheese: 12 g