Baking gives eggplants a melting texture and full, nutty flavour. This is enhanced by the oil and herb dressing which penetrates the eggplant fans.
ingredients
serves 4
8 small eggplants, about 1 1/4 pound together
1/2 level teaspoon salt
1/2 pound ripe tomatoes, skinned, de-seeded and diced
3 cloves garlic, peeled and crushed
1 level tablespoon chopped fresh parsley
1 level tablespoon chopped fresh cilantro
6 tablespoons water
Freshly ground black pepper
2 tablespoons virgin olive oil
Sprigs of fresh cilantro to garnish
method
1. Slice the eggplants thinly from the tip towards the stalk, leaving the slices joined at the stalk end. Leave the stalk in place but trim it of any prickly bristles.
2. Put the eggplants in a wide dish, sprinkle with the salt and leave for 1 hour for the bitter juices to be drawn out. Meanwhile, mix the tomatoes with the garlic, parsley and cilantro.
3. Rinse the eggplants well with cold water and pat dry with kitchen paper. Arrange them close together in an ovenproof dish and spread a little of the tomato mixture between the slices. Pour in the water and season with pepper. Trickle the oil over the eggplants. Cover and cook in the heated oven for 30 minutes or until soft, basting occasionally.
4. Remove from the oven, leave to cool, then refrigerate for 4 hours while the flavour develops. Serve garnished with the cilantro.
When small eggplants are unavailable, use four medium ones. Halve them lengthways, then place cut side down and slice thinly as for small eggplants.
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