in Recipes

Baked mini eggplants

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Ingredients for 1 servings:

  • 250 g eggplant(s) (mini eggplant(s), Perlina)
  • 2 cloves garlic
  • 12 cherry tomatoes
  • 3 stalks thyme, fresh
  • 3 tbsp olive oil
  • e.g. salt and pepper
  • n. B. Parmesan, freshly sliced

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the baby eggplants, remove the stems, and halve the eggplants. Wash and halve the cherry tomatoes. Place both in a baking dish lightly brushed with oil. Sprinkle the thyme sprigs among the vegetables. Finely slice or chop the garlic and scatter over the vegetables. Season everything with pepper and salt, and finally drizzle with olive oil. Bake in a preheated oven at 180°C on the middle rack for about 20 minutes. Sprinkle with Parmesan cheese, if desired. 1 serving refers to the baking dish. As a main course, this dish serves 1 person; as an appetizer, it serves 2-3 people. It can also be served cold at a buffet.

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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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