Embrace the delectable simplicity of Aubergines au Four Ail et Parmesan, an elegant dish celebrating the robust flavors of roasted eggplants. Infused with the richness of garlic and the subtle tang of Parmesan cheese, these tender and creamy slices of eggplant present a delightful side dish or a light, yet fulfilling vegetarian meal option.
How to Make a Fruit Pizza:
History and Origins of the Recipe:
Aubergines au Four Ail et Parmesan finds its roots in Mediterranean cuisine, emphasizing the art of simplicity by celebrating the exquisite taste of eggplants complemented by garlic and the distinctive flavor of Parmesan cheese.
Tools Needed, Serving Size, Cooking Time:
Tools:
- Sharp knife for slicing eggplants
- Baking sheet lined with parchment paper
- Small bowl for preparing the garlic-infused oil
- Oven for baking
Serving: Serves 4
Preparation Time: Approximately 15 minutes
Ingredients:
- 2 large eggplants
- 4 cloves of garlic, minced
- 1/4 cup olive oil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Ingredient Substitutes:
- Olive Oil: Avocado oil or melted butter can substitute for olive oil in the garlic-infused mixture.
- Parmesan Cheese: Pecorino Romano or Grana Padano can be used in place of Parmesan for a similar tangy kick.
Steps:
- Preheat Oven: Set the oven to 400°F (200°C).
- Prepare Eggplants: Slice the eggplants into 1/2-inch thick rounds.
- Prepare Garlic-Infused Oil: Mix minced garlic, olive oil, dried oregano, salt, and pepper in a small bowl.
- Coat Eggplant Slices: Brush the eggplant slices with the garlic-infused oil on both sides.
- Prepare Baking Sheet: Place the slices on a parchment paper-lined baking sheet.
- Add Parmesan Cheese: Sprinkle the grated Parmesan cheese over the slices.
- Bake Eggplants: Bake in the preheated oven for 20-25 minutes until golden brown and tender.
- Cool and Garnish: Allow to cool for a few minutes and garnish with fresh basil leaves before serving.
Common Mistakes and How to Avoid Them:
1. Soggy Eggplants:
Avoid excess moisture by patting the eggplant slices dry with a paper towel before brushing with the garlic-infused oil.
2. Overseasoning:
Moderation is key. Be cautious with salt as Parmesan cheese adds saltiness. Adjust after baking if needed.
3. Uneven Baking:
Ensure even slices for uniform baking. Thicker slices may require additional time while thinner ones might cook faster.
4. Overcrowding the Baking Sheet:
Overcrowding results in steaming rather than baking. Allow space between slices to bake evenly.
FAQ:
1. Can I use other types of cheese?
Absolutely! Pecorino Romano or Grana Padano can replace Parmesan cheese for a different flavor profile.
2. Can I add other herbs?
Experiment with herbs like fresh rosemary or thyme for added depth of flavor.
3. Can I use smaller eggplants?
Indeed! Smaller eggplants work well. Adjust baking time accordingly.
4. Can I prepare this dish ahead?
Yes, you can prepare the eggplant slices ahead of time and bake just before serving for fresher flavors.
5. Can I grill the eggplants?
Yes, grilling the eggplant slices is a great alternative, offering a smoky undertone to the dish.