Eggplant baked with rosemary and oregano

8 servings

30 minutes

Baked eggplants with rosemary and oregano are a simple yet exquisite dish from European cuisine. The earthy flavor of the eggplant beautifully combines with the aromatic notes of rosemary and the subtle spiciness of oregano. Historically, eggplant was a favorite ingredient of Mediterranean peoples, and baking it with herbs makes it particularly rich and tender. The preparation is minimalist: fresh eggplants are sliced, soaked in olive oil, and baked with fragrant herbs, revealing the depth of flavor. They are perfect as a standalone dish or as a side to meat and fish. The uniqueness of this recipe lies in its versatility: eggplants can be served warm or cold, enjoying their rich texture and expressive taste.

Energy value per serving

• Calories: 36.1
• Proteins: 1.2g
• Fats: 1.3g
• Carbohydrates: 4.8g

Ingredients

• Eggplants: 4 pc
• Extra virgin olive oil: 1 tsp
• Fresh rosemary leaves: 4 stem
• Dried oregano: to taste

Cooking steps

1. Wash the eggplants, dry with a paper towel, cut in half. Do not remove the seeds.

   Required ingredients:

   • Eggplants: 4 pieces

2. Sprinkle with olive oil and season with oregano.

   Required ingredients:

   • Extra virgin olive oil: 1 teaspoon
   • Dried oregano:  to taste

3. Place on parchment, putting sprigs of fresh rosemary between the halves of the eggplant.

   Required ingredients:

   • Fresh rosemary leaves: 4 stems

4. Place in a preheated oven at 180 degrees for 20 minutes.

5. Serve warm. But they are also very tasty when cold.