Eggplants Baked with Rosemary and Oregano
Appetizers • European
Description
I don't add salt to dishes, or I add a microscopic amount, so I always feel the natural taste of the ingredients. If you do add it, use it to your taste. You can optionally add garlic—I did. If fresh rosemary is not available, it can easily be replaced with dried rosemary.
Ingredients
- Eggplants 4 pieces
- Olive Oil 0 fl oz
- Fresh Rose Hips 4 sprigs
- Dried Rosemary to taste
Step-by-Step Guide
Step 1
Wash the eggplants, dry them with a paper towel, and cut them in half. Do not remove the seeds.
Step 2
Drizzle with olive oil and sprinkle with oregano.
Step 3
Place on parchment paper, putting sprigs of fresh rosemary between the eggplant halves.
Step 4
Put in a preheated oven at 355°F for 20 minutes.
Step 5
Serve warm. They are also very tasty when cold.
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