Grilled eggplant with garlic and parsley
A melt-in-your-mouth, fragrant and slightly crunchy recipe to enjoy on its own or with a piece of meat or fish. Grilled Eggplant, Garlic and Parsley marries the sweetness of eggplant, the spicy notes of garlic and the freshness of chives and parsley. It's a gourmet recipe, generous and slightly crunchy, to pair with a fried egg, a piece of red meat, poultry or a delicate fillet of the day's fish. An easy, gourmet recipe!
Personnes
4
Difficulty
Easy
Preparation
10 min
Cooking
40 min
Budget
Inexpensive
Idéal avec Crunchy garlic and chives
Ingredients
- 4 aubergines de taille moyenne
- 3 à 4 gousses d’ail
- Huile d’olive
- Une poignée de persil plat frais
- Croquant d’ail et ciboulette Jardin intense
- Poivre
Preparation
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Preheat oven to 190°C.
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Cut the eggplants in half lengthwise. Score with a knife and drizzle with olive oil. Add a few grinds of Jardin Intense crunchy garlic and chives, and season generously with pepper.
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Place a few cloves of garlic in the dish and bake for around 40 minutes, until the eggplants are perfectly melted.
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Mince a little flat-leaf parsley.
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Arrange the eggplants on a plate, add the parsley and a pinch of Jardin Intense crunchy garlic and chives for extra intensity. Enjoy immediately!
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