2023-08-18 20:39:36
For me, there is no finer cuisine than that of the Mediterranean! This recipe for roasted eggplant with a virgin sauce with bocconcini pearls contains as many colors and flavors as it does pleasure… without an ounce of guilt.
Cooking roasted eggplant in the oven is very fast and so tasty. A few minutes are enough to enjoy without having to spend hours in the kitchen. You will see, the flesh of the aubergines will be so melting that you will want to redo this starter to make it discover to all your guests.
Roasted eggplant, virgin sauce with bocconcini pearls
Preparation: 20 mins • Cooking: 35 mins • Portions: 4 to 6
Ingredients :
2 medium eggplants 2 small garlic cloves, peeled and cut into matchsticks Salted herb and lemon marinade 125 ml (1/2 cup) extra-virgin olive oil 2 tbsp. lemon juice 2 tbsp. salted herbs 1 tbsp. dried oregano Virgin sauce with bocconcini pearls 160 g (1 cup) bocconcini pearls 2 Roma tomatoes, seeded and cut into brunoise 125 ml (1/2 cup) extra-virgin olive oil 2 tbsp . lemon juice 60 ml (1/4 cup) red onion, cut into brunoise 1 garlic clove, finely chopped 2 tbsp. small capers 2 tbsp. flat-leaf parsley, finely chopped 2 tbsp. fresh basil, finely chopped 1 tbsp. fresh mint, finely chopped 1 tbsp. teaspoon salted herbs Ground pepper
Steps :
Preheat the oven to 200 (400) In a small bowl, whisk together the ingredients for the salted herb and lemon marinade. To book. Cut the eggplants in half lengthwise. Place them on a baking sheet lined with parchment paper, flesh side up. Using a sharp knife, score the flesh of the eggplants, avoiding cutting the skin. Prick the garlic sticks in the flesh here and there and brush generously with the marinade. Bake 30 oven. Meanwhile, in a bowl, thoroughly mix the ingredients for the Bocconcini Pearl Sauce Vierge. Take the eggplants out of the oven, generously cover each half with the Bocconicini Pearl Sauce Vierge and cook for another 5 minutes, until the cheese has softened a little. Serve this fragrant and colorful starter immediately.
Bon appetit, beautiful Radiantes!
Jean-Francois
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