I love eggplant. The only recipe with eggplant that I really liked when I was a little one was eggplant dip. Fresh on the bread is like heaven on earth. This recipe here, I discovered only this year, but I started to love it. Something different from the eggplant dip, but with great texture.
- 2 medium eggplants
- 6 tablespoons olive oil
- sea salt and freshly ground black pepper
- juice of 1 medium lemon
- 6 large garlic cloves, minced
Preheat the oven to 350 degrees. Cut the eggplants in half lengthwise. Using a sharp knife cut slashes into the flesh. Don’t cut all the way through. Put the halves onto a baking sheet.
Peel all the garlic cloves. Crush the garlic and mix it with 2 spoons of olive oil and the lemon juice till you have a sauce.
Drizzle the olive oil over the eggplant. Use your fingers…
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