in Recipes

Baked eggplant

updated

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Ingredients for 2 servings:

  • 1 eggplant(s)
  • 1 bell pepper(s), red
  • n. B. Chili pepper(s), red (dried – ground, fresh cut into fine rings)
  • Salt
  • Lemon pepper or coarse black pepper
  • 2 cloves garlic
  • Oil of your choice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

very easy

Wash and slice the eggplant. Peel the bell pepper and cut into wide wedges. Place the eggplant slices side by side on a baking sheet lined with parchment paper, and place the bell pepper wedges in a small baking dish. Peel and crush the garlic, and mix well with the spices and oil. Brush this mixture onto the eggplant and sprinkle the rest onto the bell pepper wedges (you can mix these once or twice to ensure everything is evenly distributed). Cook both in a preheated oven at 220°C for about 15 minutes. Serve warm. Seasoning is a matter of taste, of course (just like the choice of vegetables), but I think you shouldn’t skimp on the eggplant.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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