Roasted Eggplant Halves with Oregano
Eggplant provides dietary fiber and turns tender inside as its cut surface browns in the oven. Oregano and smoked paprika give the vegetable a warm, savory aroma. Serve the halves hot as a vegetable side.
Eggplant
Halve the eggplants (500 g) lengthwise and score the flesh in a shallow crosshatch, without cutting through the skin. Sprinkle with table salt (3 g) and leave for 10–15 minutes, then blot away the released moisture.
Spice mixture
Heat the oven to 200 °C. Mix the olive oil (30 g), stevia (4 g), garlic powder (1 g), smoked paprika (1 g), oregano (1 g), and black pepper (1 g). Brush this mixture over the cut sides.
For roasting
Place the halves cut-side down on a parchment-lined tray. Brush the skins with the remaining olive oil (15 g) and roast for 20 minutes.
Turn the halves cut-side up and roast for about 5 minutes more, until the flesh is tender and the edges are lightly colored.
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