Quick baked eggplant, a tasty and light side dish

Name: Quick baked eggplant, a tasty and light side dish
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Cuisine: En
Ingredients: 1 medium eggplant (about 350 g); Extra-virgin olive oil, to taste; Breadcrumbs, to taste; Black pepper, to taste; Dried oregano, to taste

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Side dish

Very Easy

25 min

197 Kcal

In fact, there's always an eggplant lurking in our fridge, sometimes a little past its prime because it's been forgotten for a few weeks (poor thing!). Well, this fantastic vegetable always comes to our rescue because it's so versatile that it can be used in all kinds of dishes (appetizers, side dishes, pasta dishes and snacks). Today, we're featuring baked eggplant with breadcrumbs, a very simple, herb-flavored side dish that pairs perfectly with meat or fish dishes. The outside is slightly crispy thanks to the breadcrumbs, while the inside is soft and meaty: a quick and light recipe that you can also serve at a vegan dinner. Give this quick eggplant side dish a try—you can make it any time of year!

Ingredients

1 medium eggplant (about 350 g)
Extra-virgin olive oil, to taste
Breadcrumbs, to taste
Black pepper, to taste
Dried oregano, to taste

Materials

Pastry brush
Baking tray
Parchment paper
Bowl

Preparation

Preparation5 min

Cook time20 min

Wash and dry the eggplant. Then trim the ends and cut it into slices about half a centimeter thick.
Preheat oven to 370°F/190°C.
Line a baking tray with baking paper and place the slices of eggplant on top.
Now pour the oil into a small bowl and add a generous amount of dried oregano, then stir.
Use the oil and oregano mixture to brush all the eggplant slices on the baking sheet.
Now sprinkle each eggplant slice with breadcrumbs, then using a finger, try to spread them evenly over the entire surface (the layer of breadcrumbs should be compact and not too thick). Season with salt and pepper, then bake for 20/25 minutes at 370°F/190°C.
The eggplants are ready. You can use them to accompany your meat or fish dishes.

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FAQ ❓

Can you store baked eggplant?

Yes. Store it in the refrigerator on a plate covered with plastic wrap or in an airtight container; it will keep well for 1–2 days. We recommend reheating it in the oven before eating.