Spanish Roasted Garlic Eggplant | Better than Fried & Easy to Make
This Spanish Roasted Garlic Eggplant recipe, is truly one for the books. The eggplant has the most incredible texture, the dish is easy to make and the flavors are mind-blowing good. Folks, this is what great food is all about.
You can serve this Spanish Roasted Garlic Eggplant as a tapas appetizer or even as a side dish. Either way, this promises to be one of the best eggplant dishes ever.
I finely grated some mild Manchego cheese over the eggplant before roasting. But you can use any cheese you like. Just make sure it´s a cheese that easily melts. Such as: Mozzarella, provolone or cheddar.
TIPS & TRICKS to Make this Recipe: The secret to this recipe is to season the eggplant slices with sea salt and then let them sit for 30 minutes. This helps remove the excess water in the eggplant. Which at then end, gives the eggplant an incredible texture once it´s roasted.
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Watch the Video Below on How to Make Spanish Roasted Garlic Eggplant
Spanish Roasted Garlic Eggplant
- 1 eggplant
- 2 tomatoes
- 5 cloves garlic
- 2 tbsp finely chopped parsley 8 grams
- 2 tbsp extra virgin olive oil 35 ml
- manchego cheese
- sea salt & black pepper
- handful freshly chopped chives
Cut 1 large eggplant into 1/2 inch (1.25 cm) thick rounds, season each round generously with sea salt on both sides, add the slices of eggplant into a colander and let them sit for 30 minutes
Meanwhile, roughy chop 5 cloves of garlic and add into a mortar, season with a little sea salt and using a pestle pound down until you form a paste like texture, then add in 2 tbsp (8 grams) finely chopped parsley and pour in a generous 2 tbsp (35 ml) extra virgin olive oil, mix together until well combined
Thinly slice 2 tomatoes and set aside
After 30 minutes, rinse the slices of eggplant under cold water, then pat each one dry with a dishcloth to remove any excess water & salt, add the slices of eggplant into a baking tray lined with parchment paper, making sure they are all in a single layer
Lightly season the slices of eggplant with a little sea salt & black pepper, add the garlic sauce over the slices of eggplant, add 1 slice of tomato over each slice of eggplant and finely grate some manchego cheese over the tomatoes
Add the baking tray into a preheated oven, bake + broil (bottom + top heat) 210 C - 410 F
After 15 minutes remove from the oven
Transfer into a serving dish and sprinkle with freshly chopped chives, serve at once, enjoy!
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