Baked eggplant Ingredients: 4- eggplant olive oil pepper salt herbs from Provence.
Utensils：- Save 10 minutes by cooking with the AirFryer 10' + FAST with the AirFryer- with 1 oven ovens- 1 knife knives- 1 peeler- 1 pitter 1 small spoon- 1 dish-
Total time:
40 min
Preparation:
5 min -
Cooking:
35 min
Phase 1
Cut each eggplant in 2 lengthwise (do not peel them). Score the flesh with a knife.
Phase 2
Spread 1/2 spoon of olive oil on the flesh of each 1/2 eggplant.
Phase 3
Add the herbs, salt and pepper.
Phase 4
Place in the oven at 200°C (thermostat 6-7) until the flesh is soft. This dish is eaten 'soft-boiled' with a small spoon.
Utensils：- Save 10 minutes by cooking with the AirFryer 10' + FAST with the AirFryer- with 1 oven ovens- 1 knife knives- 1 peeler- 1 pitter 1 small spoon- 1 dish-
Total time:
40 min
Preparation:
5 min -
Cooking:
35 min
Phase 1
Cut each eggplant in 2 lengthwise (do not peel them). Score the flesh with a knife.
Phase 2
Spread 1/2 spoon of olive oil on the flesh of each 1/2 eggplant.
Phase 3
Add the herbs, salt and pepper.
Phase 4
Place in the oven at 200°C (thermostat 6-7) until the flesh is soft. This dish is eaten 'soft-boiled' with a small spoon.