Melanzane arrostite all’aglio

Garlic-roasted eggplants

Preparation info

  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in

Popes, Peasants and Shepherds

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

Ingredients

  • 2 garlic cloves
  • 2 long, firm large eggplants
  • salt
  • pepper

Method

Finely chop the garlic. Trim away the green tip from each eggplant, then halve the eggplants lengthwise. Remove and discard any seeds and make deep incisions in a grid pattern in the cut side of each half. Sprinkle the incisions with the chopped garlic, then season generously with salt and pepper. Put the eggplants, cut side up and very close together, in a baking pan. Drizzle the oil over the