Delicious Little Eggplant Recipes

Ingredients:

• 8 small eggplants
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 tablespoon chopped fresh herbs (e.g., parsley, basil, or mint)
• 2 cloves garlic, minced

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Trim the stems off the eggplants and cut each one in half lengthwise.
3. Score the flesh of each eggplant half with a sharp knife, making diagonal cross-cuts.
4. Brush the cut sides of the eggplants with olive oil and sprinkle with salt, black pepper, and paprika.
5. Place the eggplants on a baking sheet, cut side up, and bake for about 30 minutes, or until they are tender and lightly browned.
6. In a small bowl, mix together the chopped herbs and minced garlic.
7. Remove the eggplants from the oven and let them cool for a few minutes.
8. Sprinkle the herb-garlic mixture over the eggplants.
9. Serve as a side dish or as a main course with rice or bread.

Preparation Time:

10 minutes

Cooking Time:

30 minutes

Total Time:

40 minutes

Servings:

4

Nutritional Value:

Calories: 130
Protein: 2g
Fat: 8g
Carbohydrates: 14g
Fiber: 5g

FAQ:

Can I use larger eggplants instead?
Yes, you can use larger eggplants, but make sure to adjust the cooking time accordingly.

Can I use dried herbs instead of fresh herbs?
Yes, you can use dried herbs, but the flavor may be slightly different. Use about half the amount of dried herbs compared to fresh herbs.

Can I add other seasonings?
Absolutely! Feel free to experiment with other seasonings like cumin, chili powder, or smoked paprika to elevate the flavor of the dish.