Baked Eggplant Slices with Herbs

Instructions

1. Step 1

   Preheat the oven to 220°C and line a baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Trim the eggplants and cut them crosswise into even 1 cm slices.

   Ingredients used: 2.0 piece Eggplant

   Cookware: Chef Knife, cutting board

3. Step 3

   Combine the olive oil, garlic, oregano, thyme, salt, and black pepper in a small bowl.

   Ingredients used: 1.0 gr Black Pepper, 2.0 gr Dried Oregano, 1.0 gr Dried Thyme, 6.0 gr Garlic, 45.0 ml Olive Oil, 4.0 gr Salt

   Cookware: small bowl

4. Step 4

   Arrange the eggplant in one layer on the prepared baking sheet and brush both sides with the herb oil.

   Cookware: baking sheet, pastry brush

5. Step 5

   Bake until the undersides begin to brown and the slices start to soften.

   Timer: 15 min (fixed)

   Cookware: baking sheet, oven

6. Step 6

   Turn the slices with a spatula and bake until tender and browned at the edges.

   Timer: 10 min (fixed)

   Cookware: baking sheet, oven, spatula

7. Step 7

   Transfer the eggplant to a serving plate, drizzle with the lemon juice, and scatter the parsley over the top. Serve warm.

   Ingredients used: 15.0 ml Lemon Juice, 8.0 gr Parsley

   Cookware: spatula