Ingredients:

  • 2 medium eggplants (approximately 1.5-2 lbs or 680-900g)
  • 4 tablespoons (60ml) olive oil
  • 4 cloves of garlic, minced
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2g) black pepper
  • 1 teaspoon (5g) smoked paprika (optional)
  • 2 tablespoons (15g) fresh basil, chopped
  • 2 tablespoons (15g) fresh parsley, chopped

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Cut the eggplants in half lengthwise and score the flesh in a diamond pattern, being careful not to cut through the skin.
  3. In a bowl, combine olive oil, minced garlic, salt, pepper, and smoked paprika. Brush the mixture generously onto the flesh of the eggplant halves.
  4. Place the eggplant halves cut side up on the baking sheet and roast in the preheated oven for 25-30 minutes or until the flesh is tender and golden brown.
  5. Remove from the oven and sprinkle with fresh basil and parsley before serving.