Eggplant, when cooked to perfection, becomes a creamy, soft delight with a hint of smokiness. In this recipe, the eggplant is paired with crispy, salty capers and fresh parsley, making it a flavorful and addictive dish that can stand on its own or be part of a larger mezze spread. Whether served as an accompaniment, spread on toasted sourdough, or tossed with pasta or couscous, this dish is a guaranteed hit. The best part? It absorbs just the right amount of olive oil, ensuring it’s flavorful without being greasy. Let’s dive into how to make this tasty dish.
Ingredients You Will Need
- 800g eggplant (about 2 medium-sized)
- 80 ml good olive oil
- 2 tablespoons capers
- 2 tablespoons roughly chopped flat-leaf parsley
- Sea salt, to taste
Cooking Instructions
- Preheat the Oven:
Start by preheating your oven to 180°C (350°F). - Prepare the Eggplant:
Slice the eggplants into 1 cm thick rounds. Pour the olive oil onto a large baking tray. Take each eggplant slice and quickly coat both sides with the olive oil before placing them in a single layer on the tray. Season well with sea salt. - Roast the Eggplant:
Place the tray in the preheated oven and bake for 35–40 minutes, or until the eggplant is golden brown and slightly charred around the edges. The eggplant should be tender and soft at this point. - Fry the Capers:
While the eggplant is roasting, heat a non-stick pan over high heat and add a splash of olive oil. Fry the capers quickly until they become crispy. This should only take a couple of minutes. Once crispy, drain the capers on some absorbent paper and set them aside. - Assemble the Dish:
When the eggplant is done, carefully flip each slice to lightly glaze it with any remaining oil on the tray. Then transfer the eggplant to a serving dish. - Finish and Serve:
Sprinkle the roasted eggplant with crispy capers and chopped parsley. Serve the dish hot, warm, or at room temperature. It’s perfect as part of a mezze, an accompaniment to other dishes, or simply enjoyed on its own.
This roasted eggplant dish is a simple yet incredibly flavorful treat that can be enjoyed in many ways. With the smokiness of the eggplant, the salty crunch of capers, and the freshness of parsley, each bite is a joy. Whether you’re serving it as part of a mezze or enjoying it with some toasted sourdough, this recipe is sure to become a favorite. The best part? It’s easy to make and doesn’t leave you with a greasy finish, thanks to the careful use of olive oil.
FAQs
Can I use other herbs instead of parsley?
Yes, you can substitute parsley with other herbs like basil or mint for a different flavor profile. Mint, in particular, would add a refreshing touch to the dish.
How can I prevent eggplant from absorbing too much oil?
By lightly coating the eggplant slices with olive oil before baking and not overloading the tray with oil, you can avoid making the eggplant greasy. The method used in this recipe ensures that the olive oil enhances the flavor without overwhelming the dish.
Can I serve this dish cold?
Yes, this dish can be served cold or at room temperature. It’s perfect for meal prepping or making ahead of time.
Can I fry the eggplant instead of roasting it?
While roasting gives the eggplant a lovely smoky flavor and a nice texture, you can also fry the eggplant if you prefer. Just be mindful to fry in batches and drain on absorbent paper to reduce excess oil.
