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Baked Eggplants in the Oven with Garlic
Instructions
I cut the eggplants in half lengthwise, having first washed them and dried them with paper towels. I trim off the stems. I use firm young eggplants – overripe ones taste bitter and can spoil the dish.
I sprinkle the cut sides generously with salt and the pepper mix – the salt draws out excess moisture and bitterness. I drizzle the cut side with olive oil and place the halves on a baking tray cut side up. I put them in the oven for 20 minutes at 180 °C, until the flesh is completely soft.
I make crosswise cuts in the hot flesh with a sharp knife – this lets the butter and sauce soak in deep. I immediately top it with pieces of cold butter – it melts right on the hot surface.
I make the sauce: I finely chop the bell pepper and fresh herbs (parsley, coriander or dill) and press the garlic through a crusher. I add a tablespoon of vinegar (wine or apple), salt, pepper and olive oil. I mix it thoroughly – you should end up with a green, aromatic dressing.
I pour the sauce generously over the hot eggplants – it soaks straight through the cuts into the flesh. I let them stand for 5–7 minutes so the flavours come together, then serve.
Tips
- 1
You can bake young zucchini in exactly the same way – the principle is identical, just a little less time (15 minutes).
- 2
Serve them hot (with the melted butter) or cold (as a snack) – delicious either way, but in different ways.
- 3
Experiment with the herbs – coriander gives an Asian character, basil an Italian one, dill a Russian one. Korean-style eggplants are made on a similar principle.
- 4
It goes wonderfully with grilled meat, fish, boiled rice or potatoes – a versatile side dish and snack.
FAQ
Do eggplants need to be soaked before baking? +
Young eggplants with pale seeds are not bitter, so soaking is not essential. If you happen to have mature eggplants with dark seeds, or you are unsure of their freshness, sprinkle the cut sides with salt and leave them for 15–20 minutes, then rinse off the salt and pat dry. This removes the bitterness (solanine) and makes the flesh more tender. An alternative method is to soak the sliced eggplants in salted water (1 tbsp of salt per litre) for 30 minutes. After soaking, be sure to squeeze out the water before cooking.
Can I cook this on a grill pan instead of in the oven? +
Yes, and it is an even quicker and more aromatic option. Fry the eggplant halves cut side down on a well-heated grill pan for 5 minutes (you will get attractive "stripes"), then turn them over and fry for another 5 minutes on the other side until soft. An ordinary frying pan works too – without the characteristic grill stripes, but just as tasty. Over coals or on a barbecue is the classic summer option, giving a wonderful smoky aroma, ideal for a picnic or a dacha dinner.
How long does the finished appetizer keep? +
In the refrigerator in a tightly closed container, up to 2 days. Before serving you can reheat it in the microwave for 1–2 minutes, or serve it cold – both options are tasty. Cold eggplants with the steeped sauce make an excellent snack. I do not recommend freezing – after thawing, eggplants become watery and lose their texture. Make portions you will eat in one or two sittings. On the second day the flavour becomes deeper as the sauce soaks in.
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