This easy eggplant recipe’s going to knock your socks off. I mean who would have thought that eggplant (aka aubergine) could be so delicious?
I’ve always liked eggplant, but this dish has to take the lead and be officially entitled my favourite all time eggplant recipe.
It’s so cool, you can cook it in the oven or on the BBQ. And it’s the simplest thing you could ever dream up!
After washing it, put the eggplant on a work surface and then cut it in half lengthwise so that it sits flat when cut.
Score the flesh by making cuts into it without going through the skin. Open up the cuts and sprinkle in salt. This dish needs salt and it always takes more than you would imagine. So over salt it a bit and you’ll be fine.
Chop up about 2 cloves of garlic per eggplant and push the little slices of garlic into the flesh of the eggplant. Next, pour some extra virgin olive oil on and into the flesh cuts.
I like to do a final sprinkle of salt over the flesh, then put the two halves back together, wrap in silver foil and place in the oven at 190ºc, or in the BBQ.
The time it takes to cook will depend on the size of your eggplants but as a rough guide about 30 minutes would be normal.
They need to be well and truly cooked so don’t be tempted to take them out when they’re only just done – the taste doesn’t work and it could put you off the recipe.
Once they’re really well and truly cooked through, you can serve and eat as it is, or you can treat it like a jacket potato and stuff it with things.
I like to serve it with my spicy red sauce made up a bit less spicy, and the cashew sour-cream substitute sauce on the side. The I chop up some raw veggies like fresh green peppers and sweet onion and serve them with the eggplant.
Baked eggplant goes really well with Pipirrana salad.
Finely chop up a couple of tomatoes, green pepper, onion and cucumber. Sprinkle with salt and pour on extra virgin olive oil and some white wine vinegar.
Vegan BBQ Suggestions
If you’re having a vegan BBQ, eggplant’s the perfect food to serve. I also like to get some skewers and fill each one with a different vegetable.
One with onion, another with green peppers, another with courgette and one with tofu. You can also do garlic, cherry tomatoes, red peppers & mushrooms.
If we have more people round for the BBQ, I make up skewers with a variety of veggies on it, but it takes much more work and time to prepare so for just us, single veggie per skewer does the job fine.
Easy way to enjoy the flavour of an eggplant
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1 large eggplant per person
- 2-3 garlic cloves per eggplant
- salt & pepper
- olive oil
- Cut the eggplant in half lengthwise.
- Score the flesh.
- Sprinkle salt into the cuts.
- Chop the garlic.
- Push a piece of garlic into the cuts in the eggplant.
- Pour olive oil into the flesh.
- Give another sprinkle of salt on top.
- Put the two halves together and wrap in silver foil.
- Cook in the oven or on the BBQ for about 20-30 minutes until really well cooked.
You can also make them with chopped onion instead of chopped garlic.
If you have any questions or thoughts on this easy eggplant recipe, please leave a comment and I’ll get straight back to you!