Eggplant Roast

Cut the eggplant lengthwise, obtaining eight half eggplantWork with a sharp knife to maintain an even cut and place the shells on a stable surface. The pulp should remain intact and supported by the peel, which will act as a covering during cooking.

Heat the grill and place the halves on it eggplant With the cut side facing the heat, cook them until the outside of the flesh is dark and roasted. It's not necessary to finish cooking them at this point: this step helps develop the toasted flavor before baking.

Make deep cuts into the pulp with longitudinal and transverse cuts, forming a regular grid of squares. Make the cuts without going through the peel, so that half of eggplant It remains compact. The incisions facilitate the penetration of the seasoned oil and promote even cooking of the inside.

Collect the extra virgin olive oil in a bowl and add parsley, garlic, chili pepper and salt. Stir until the herbs are distributed throughout the oil, resulting in a fragrant and even dressing. The amount of oil needed must be generous, as it will flavor the incisions and keep the meat tender in the oven.

Arrange the halves eggplant in one baking pan with the pulp facing up. Pour the flavored oil over each portion, focusing on the squared cuts. Make sure the surface is well coated and that the seasoning reaches the cuts, leaving no dry spots.

Bake it baking pan Cook at 180°C (356°F) for about 30 minutes. Check for doneness by observing a soft, well-seasoned flesh with a roasted, aromatic surface. If necessary, continue cooking until the squares are tender and easily pierced with a fork.

Take them out of the oven eggplant and let them rest briefly, then serve them hot or warm. At this stage, the pulp should be soft and juicy, while the peel should retain enough firmness to support each half. Serve directly in the baking pan or arrange the portions on a serving platter.