Post Time: 2025-07-20
Error: No content files found.Ingredients: 6 - 8 baby eggplants (Indian eggplants) 1 lemon (juice) 4 tablespoons balsamic vinegar 2 cloves garlic (crushed) 1 handful chopped parsley 1 handful cherry tomatoes (finely chopped) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon crushed red pepper 2 tablespoons olive oil 1 handful crushed walnuts (optional) Directions: 1. Preheat oven to 450°F. 2. Wash and dry eggplants. 3. Slice each visit the following website eggplant in half lengthwise. 4. Arrange eggplants in a 9×13 inch baking dish or pan. 5. In a small bowl, mix lemon juice, olive oil, balsamic vinegar, parsley, salt, pepper, crushed red peppers and tomatoes. 6. Drizzle eggplants with oil and add a small spoon of the dressing to try this web-site each eggplant. 7. Cover with foil and place in the oven, basting frequently with the why not find out more juices in the dish, until the eggplants are very soft, about 35 minutes. 8. Remove foil and roast for 5 more minutes. Transfer to individual plates and top with pan juices, crushed walnuts and drizzle with balsamic glaze. Enjoy. :)