Ingredients with Measurements:
- 2 medium-sized eggplants
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh oregano, chopped
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the eggplants into 1/2-inch thick slices and arrange them on a baking sheet.
3. Brush the eggplant slices with olive oil and season with salt and pepper.
4. Roast the eggplant slices in the oven for 20-25 minutes or until they are tender and golden brown.
5. While the eggplant is roasting, prepare the salmoriglio sauce by whisking together the olive oil, lemon juice, garlic, parsley, oregano, salt, and pepper in a mixing bowl.
6. Once the eggplant is done roasting, remove it from the oven and let it cool for a few minutes.
7. Drizzle the salmoriglio sauce over the roasted eggplant slices and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 180
- Fat: 14g
- Carbohydrates: 14g
- Protein: 2g
- Fiber: 8g
Substitutions for ingredients:
- You can substitute dried herbs for fresh herbs, but use half the amount.
- You can use lime juice instead of lemon juice.
Variations:
- You can add sliced cherry tomatoes to the roasted eggplant for a burst of color and flavor.
- You can sprinkle crumbled feta cheese over the roasted eggplant before drizzling with the salmoriglio sauce.
Tips and tricks:
- Make sure to brush the eggplant slices with enough olive oil to prevent them from sticking to the baking sheet.
- Don't overcrowd the baking sheet with eggplant slices, as this can cause them to steam instead of roast.
- Use a whisk to emulsify the salmoriglio sauce and ensure that the ingredients are well combined.
Storage instructions:
- Store any leftover roasted eggplant with salmoriglio in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the roasted eggplant, place it in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Arrange the roasted eggplant slices on a platter and drizzle the salmoriglio sauce over them for a beautiful presentation.
Garnishes:
- Garnish the roasted eggplant with chopped fresh herbs or a sprinkle of red pepper flakes for added flavor and color.
Pairings:
- This dish pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve the roasted eggplant with a side of roasted potatoes or a green salad.
Troubleshooting advice:
- If the eggplant slices are not browning evenly, rotate the baking sheet halfway through the cooking time.
Food safety advice:
- Make sure to wash the eggplants thoroughly before slicing them.
- Store any leftover roasted eggplant in the refrigerator and consume within 3 days.
Food history:
- Salmoriglio is a traditional Italian sauce made with olive oil, lemon juice, garlic, and herbs. It is often served with grilled or roasted fish and vegetables.
Flavor profiles:
- This dish has a savory and slightly tangy flavor from the roasted eggplant and salmoriglio sauce.
Serving suggestions:
- Serve the roasted eggplant as a side dish or as a vegetarian main course.
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Region: Italian