Spanish Roasted Garlic Eggplant
How to make Spanish Roasted Garlic Eggplant. This recipe is easy to make, packed with flavors and the eggplant has the most incredible texture. Gluten Free.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 eggplant
- 2 tomatoes
- 5 cloves garlic
- 2 tbsp finely chopped parsley (8 grams)
- 2 tbsp extra virgin olive oil (35 ml)
- manchego cheese
- sea salt & black pepper
- handful freshly chopped chives
Instructions
- 1
Cut 1 large eggplant into 1/2 inch (1.25 cm) thick rounds, season each round generously with sea salt on both sides, add the slices of eggplant into a colander and let them sit for 30 minutes
- 2
Meanwhile, roughy chop 5 cloves of garlic and add into a mortar, season with a little sea salt and using a pestle pound down until you form a paste like texture, then add in 2 tbsp (8 grams) finely chopped parsley and pour in a generous 2 tbsp (35 ml) extra virgin olive oil, mix together until well combined
- 3
Thinly slice 2 tomatoes and set aside
- 4
After 30 minutes, rinse the slices of eggplant under cold water, then pat each one dry with a dishcloth to remove any excess water & salt, add the slices of eggplant into a baking tray lined with parchment paper, making sure they are all in a single layer
- 5
Lightly season the slices of eggplant with a little sea salt & black pepper, add the garlic sauce over the slices of eggplant, add 1 slice of tomato over each slice of eggplant and finely grate some manchego cheese over the tomatoes
- 6
Add the baking tray into a preheated oven, bake + broil (bottom + top heat) 210 C - 410 F
- 7
After 15 minutes remove from the oven
- 8
Transfer into a serving dish and sprinkle with freshly chopped chives, serve at once, enjoy!