Pompeian eggplant

Try this original and simple recipe with a unique taste! Pompeian eggplants are ready in an instant. They can be used as a second course or as a side dish. All you need are a few inexpensive ingredients. This unique eggplant preparation is both delicious and light. You’re sure to enjoy it. So read the list of ingredients and follow me into the kitchen!

Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: 4 people

4 black oval eggplants
12 cherry tomatoes
2 garlic cloves
Salt to taste
Oregano to taste
Extra-virgin olive oil to taste
A few basil leaves

How to make Pompeian eggplant?

Rinse eggplants well under running water and dry. Divide them in half and make deep cuts in the flesh, first vertically, then horizontally, without affecting the edges.

Cut the cherry tomatoes into small pieces and season with a drizzle of oil. Peel the garlic and cut into small pieces. Place the garlic pieces between the eggplant cuts.

Turn the oven on to 180°. Line a large baking sheet with parchment paper, brush with oil and arrange the eggplants, flesh side up. Add a pinch of salt to each slice. Scatter the tomatoes here and there over each eggplant. Sprinkle each eggplant with oregano and a generous drizzle of oil.

Bake at 180° in the medium/low oven for approximately 35 minutes. The eggplants should be tender. If not, continue cooking. Remove from oven and sprinkle with basil.

The Pompeian eggplants are now ready to eat. They are excellent both hot and cold.

1 thought on “Pompeian eggplant”

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