Eggplant Provencal – a delicious recipe with eggplants, tomatoes, Olive oil, Salt, garlic. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
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1
Preheat oven to 375 degrees F.
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2
Slice eggplants and tomatoes into 1/2-inch thick slices.
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3
Brush each side with olive oil.
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4
Season with salt and pepper.
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5
Put slices on nonstick cookie sheet.
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6
Bake in oven at 375 degrees F for approximately 20 minutes or until golden brown.
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7
Take peeled garlic cloves and put them in a saucepot or saute pan and cover them with olive oil.
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8
Cover pot/pan with a top or aluminum foil and simmer garlic cloves until they are tender.
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9
You can tell when they are tender when the tip of a chef's knife is easily inserted.
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10
Allow garlic cloves to cool and set aside.
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11
Place the roasted eggplant slices on a platter, top with the roasted tomato slices and garnish with poached garlic.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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