Aubergines in Olivia oven

Ingredients

For 6 servings

• •3 3 Eggplant(s)
• •2 2 garlic pod(s)
• •2 2 branch(s) Flat parsley
• •6 c. à soupe 6 tablespoons Olive oil
• •Salt pepper

Method

1. 1.Preheating
2. 2.Start by turning on your oven and set it to 200°C (th. 6-7), so that it is warm when baking the eggplants. This guarantees a homogeneous cooking and a beautiful colouring of vegetables. While the oven preheats, prepare your ingredients quietly.
3. 3.Preparation of eggplants
4. 4.Wash the eggplants thoroughly under clear water. Dry them and cut them into washers about 1 cm thick. Place them on a large plate covered with baking paper to prevent them from hanging and facilitate cleaning afterwards.
5. 5.Preparation for seasoning
6. 6.Peel the cloves and chop them finely. Rinse and chop the flat parsley. In a bowl, mix garlic, parsley, olive oil, some salt and pepper. Stir well in order to get a scented and balanced blend, perfect to sublimate your eggplants.
7. 7.Seasoning of eggplants
8. 8.With a brush or spoon, generously spread the garlic, parsley and olive oil mixture over each slice of aubergine. Make sure to coat each puck to bring them flavor and mellow. Season with salt and pepper at your convenience.
9. 9.Cooking
10. 10.Bake the eggplant plate in the preheated oven at 200°C. Cook for about 30 minutes, turning the slices mid-cook to ensure a golden and homogeneous cooking. Eggplants should be tender and slightly roasted on the surface.
11. 11.Service
12. 12.Get the plate out of the oven. Place the warm eggplants in a large serving dish or spread them directly into the plates. Sprinkle fresh parsley, if necessary, and serve immediately, as a side dish or as a vegetarian dish, with rice or legume.