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Crispy garlic and pecorino baked eggplant

Crispy garlic and pecorino baked eggplant is a quick vegetarian appetizer or side dish. Excellent both hot and cold.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish, vegetables
Cuisine vegetarian
Servings 2 persone (circa)
Calories 567 kcal

Ingredients
  

  • 2 eggplants
  • 1 tablespoon of salt
  • extra virgin olive oil
  • 60 g breadcrumbs
  • 50 g grated pecorino cheese
  • 1 tsp garlic powder
  • 1/2 tsp teaspoon of sweet paprika
  • 1/2 tsp of oregano
  • 1/2 tsp or more teaspoon of salt

Instructions
 

Instructions crispy garlic and pecorino baked eggplant

  • You must first set your aubergines aside for half an hour to make it release their bitter water. Remove the stalk and cut the aubergines into slices about 1,5 cm high. Put them in a colander, sprinkle with a tablespoon of salt and leave to drain for about 30 minutes.
  • After this time rinse under cold running water and dry using kitchen paper.
  • In a bowl, mix 60 g of breadcrumbs with 50 g of grated pecorino cheese. Add the garlic powder, half a teaspoon of sweet paprika (also smoked one if you prefer) and half a teaspoon of oregano. Also add the salt. If you use very salty pecorino, half a teaspoon of salt should be enough otherwise add more.
  • Place your eggplants on a baking sheet lined with parchment paper. Brush each eggplant with extra virgin olive oil. Dip each eggplant disc in the prepared mixture and place on the baking sheet. Brush the second side and repeat the process.

Note from the author of this recipe

  • I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^

Instructions oven baked crunchy eggplants – baking time

  • Bake in a preheated static oven at 200 ° C for 15 minutes. After this time, flip each disc and continue baking for another 10 minutes.
  • Remove from the oven and allow to cool slightly. Your eggplant should be crunchy on the outside and soft on the inside. baked aubergines are a perfect side dish for different occasions and very versatile.

Notes

30 min waiting time.
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.

Nutrition

Serving: 2pers.Calories: 567kcalCarbohydrates: 34gProtein: 45gFat: 43gSaturated Fat: 23gTrans Fat: 46gCholesterol: 56mgSodium: 45mgFiber: 23gSugar: 2gVitamin A: 3IUVitamin C: 45mgCalcium: 7mgIron: 5mg
Keyword easy side dish, eggplant, garlic, olive oil, pecorino cheese, side dish idea, vegetarian side dish
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