Eggplant with garlic
1 serving
20 minutes
This simple yet elegant recipe for baked eggplants with garlic is a true embodiment of French cuisine, where simplicity meets sophistication. The eggplant, infused with the aroma of roasted garlic, takes on a rich, sweet-smoky flavor complemented by a slight saltiness and velvety texture. Extra virgin olive oil adds a delicate richness to the dish, enhancing the natural flavors of the ingredients. This dish is perfect as a side for meat or fish and can also serve as an independent appetizer when paired with crispy baguette. The French appreciate it for its simplicity and richness of flavor nuances, savoring each bite like a delicacy that merges with the culture of slow gastronomy.
1
Make 10 small holes in the eggplant with a sharp knife, inserting half a clove of garlic into each. Do the same on the other side.
- Eggplants: 1 piece
- Garlic: 10 cloves
- Garlic: 10 cloves
2
Place the eggplant in a preheated oven at 250 degrees on the top rack and wait until the skin blackens and starts to crack. Flip it over and wait for the skin on this side to char slightly as well. Remove the eggplant, drizzle with olive oil, sprinkle with a little salt, and eat with a teaspoon like caviar.
- Extra virgin olive oil: to taste
- Salt: to taste