About This Recipe
A sweet and savory vegetarian recipe for baked eggplant, melting and sunny.
Ingredients
At Oliviers&Co
Greek Reserved Harvest Olive Oil
Salt from Camargue
Espelette pepper
At the market
4 eggplants
1 Greek yogurt
1 mango
1/2 lime
1/2 bunch coriander
1 red onion
Directions
Preheat oven to 392°F.
Cut eggplants in half lengthwise. Place them on a baking tray and score the flesh with a knife. Drizzle with olive oil, sprinkle with salt and bake for approximately 30-35 minutes. Leave to cool.
Peel and halve the mango, remove the pit and dice the flesh. Place in a bowl.
Finely chop the onion and add it to the bowl with the chopped coriander and lime juice.
Spoon 1 tbsp of yogurt over each eggplant and top with the mango salsa.
Sprinkle with Espelette pepper and serve.