Andalusian-Style Roasted Eggplant

Name: Andalusian-Style Roasted Eggplant
Total time: 3000 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 large eggplant; 1/2 cup finely chopped fresh parsley; 5 large cloves garlic, finely chopped; Juice of 1 lemon; 5 tablespoons olive oil; Salt to taste

María Carmen @cook_2662513

Mexico

Today I woke up craving something from my childhood, and this recipe shows it. We used to eat it frequently at home because my father liked it a lot.

María Carmen @cook_2662513

Mexico

Today I woke up craving something from my childhood, and this recipe shows it. We used to eat it frequently at home because my father liked it a lot.

Saved

Ingredients

50 minutes

4 servings

1large eggplant
1/2 cupfinely chopped fresh parsley
5large cloves garlic, finely chopped
Juice of 1 lemon
5 tablespoonsolive oil
Salt to taste

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Steps

50 minutes

1

Wash the eggplant thoroughly and roast it in the oven for about 20 minutes or in a skillet. We want it to be well browned on all sides.
2

Once soft and cooked, let it cool.
3

Now place the garlic and parsley in a bowl.
4

Remove the skin from the eggplant, which will come off easily, and chop it finely.
5

Mix all the ingredients with the lemon juice, olive oil, and salt.
6

You can enjoy it on toast.
7

Enjoy your meal.