Eggplant appetizers always have a lot in common. Whether it's babaganoush, Greek meze, eggplant caviar, whatever, there's likely to be garlic. So what? There are no fools. Every cuisine in the world knows that eggplant and garlic are a winwin combination. And you know another winwin combination? Roasted eggplant and cilantro.

I know that there are people who are extremely negative about cilantro. You and I don't understand each other, but since the conversation has led here, you can replace cilantro with parsley, or better yet, garlic greens.


Ingredients:

✔ 23 eggplants (2 large or 3 medium)
✔ 1 red pepper
✔ 3 garlic cloves
✔ 30 ml extra virgin olive oil
✔ 3 sprigs of coriander
✔ 1/2 tsp. salt
✔ freshly ground black pepper


How to cook:

1⃣ Preheat the oven to 240 °C / 465 °F.Pierce the eggplants with a wooden skewer. Place the eggplants and peppers in a baking dish and place in the oven. Bake for 20 minutes.
2⃣ At this time:Peel the garlic and grate it into a small bowl. Finely chop the cilantro and add to the garlic. Add 1/2 tsp salt and 30 ml extra virgin olive oil. Stir and set aside.

3⃣ After 20 minutes, take the mold out of the oven, flip the eggplants and peppers to the other side, and place in the oven for another 1015 minutes. Leave to cool.

4⃣Remove the skin from the eggplant and peppers (also separate the peppers from the seeds), and put them in a mixing bowl. Mash with a fork until smooth. Pour dressing and mix well. Pepper with freshly ground black pepper, taste and add salt to taste, if necessary. 


Check full stepbystep recipe at https://bayevskitchen.com/greekeggpl...