Baked eggplant with herbs

Delicious baked eggplant with a spicy herb and oil marinade and creamy aioli dip – a vegan delight at its best. This dish tastes just as good as a main course as it does as a side dish.

Leicht

40 min.

Vegan

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Ingredients

2 large eggplants

2 Garlic cloves

Parsley

Chives

6 EL Brat-Olive Mild

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Pepper

Basil, dried

Oregano

Basil, fresh

Aioli

Preparation

Preheat the oven to 180 °C top/bottom heat. Wash, dry and halve the eggplants lengthways. Cut the cut surfaces diagonally approx. 1 ½ cm deep at 2 cm intervals to create a diamond pattern.

Peel and finely chop the garlic cloves. Also chop the parsley and chives. Place everything in a small bowl and mix together with the mild roast olive, salt, pepper, dried basil and oregano.

Place the eggplant halves skin-side down on the baking tray, brush with the oil/herb/garlic mixture and bake in the oven on the middle shelf of a baking tray lined with baking paper for approx. 30 minutes. Alternatively, the eggplants can also be baked on the grill.

Once the eggplant is soft and golden brown, it can be served with fresh basil leaves and Byodo aioli, for example.

Our tip:

The choice is yours! Mediterranean or mild roast olive! The decision is entirely up to you. Thanks to the Byo-Protect® process, both are highly heatable and ideally suited for the oven and frying pan.

Recipe properties Pan & oven dishes simple Vegan vegan cooking Vegetarian