Description
Smoky Spanish roasted garlic eggplant brings Mediterranean warmth to your kitchen. Tender eggplant slices caramelize with aromatic garlic, creating a simple yet luxurious side dish that invites you to savor authentic Spanish flavors.
Ingredients
Scale
Main Vegetables:
- 1 eggplant
- 2 tomatoes
- 5 cloves garlic
Herbs and Seasonings:
- 2 tablespoons (8 grams) finely chopped parsley
- Sea salt
- Black pepper
- Handful freshly chopped chives
Dairy and Oil:
- Manchego cheese
- 2 tablespoons (35 ml) extra virgin olive oil
Instructions
- Using a sharp knife, transform the eggplant into uniform half-inch (1.27 centimeters) circular slices, creating an even canvas for roasting.
- Liberally coat both surfaces of the eggplant rounds with sea salt, then position them in a colander to extract excess moisture for approximately 30 minutes.
- Create a vibrant garlic foundation by roughly chopping the cloves and grinding them with a pinch of sea salt in a mortar, transforming the ingredients into a fragrant paste.
- Incorporate freshly chopped parsley and extra virgin olive oil into the garlic mixture, stirring until the components meld seamlessly.
- Prepare the tomatoes by slicing them into delicate, translucent rounds that will crown the eggplant.
- Thoroughly rinse the salted eggplant under cool running water, then meticulously pat each slice dry using clean kitchen towels or paper towels.
- Arrange the eggplant slices in a pristine, single layer atop a parchment-lined baking tray, ensuring no overlap.
- Sprinkle freshly ground black pepper across the eggplant, then generously spread the aromatic garlic paste over each slice.
- Artfully place tomato rounds on top of the garlic-coated eggplant and generously dust with grated Manchego cheese.
- Roast in a preheated oven at 210 degrees Celsius (410 degrees Fahrenheit) using both bottom and top heat for 15 minutes, until the edges caramelize and the cheese melts.
- Garnish with finely chopped chives, adding a fresh, verdant touch to the finished dish.
Notes
- Drain eggplant slices with salt to remove bitterness and excess moisture, enhancing the final texture and flavor of the dish.
- Create a robust garlic paste using a mortar and pestle to release intense, aromatic flavors that infuse directly into the eggplant.
- Layer ingredients strategically – garlic paste first, then tomatoes and cheese – to build complex, balanced taste profiles in each bite.
- Choose high-quality Manchego cheese for an authentic Spanish touch that melts beautifully and adds rich, nutty undertones.
- Use parchment paper for easy cleanup and to prevent sticking, ensuring perfectly roasted eggplant without mess.
- Garnish with fresh chives to introduce a mild onion-like brightness that cuts through the richness of the roasted vegetables.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: Spanish
Nutrition
- Serving Size: 4
- Calories: 165 kcal
- Sugar: 5.3 g
- Sodium: 230 mg
- Fat: 12.7 g
- Saturated Fat: 3.6 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 12.4 g
- Fiber: 4.8 g
- Protein: 4.2 g
- Cholesterol: 10 mg