Roasted Eggplant Wedges

Roasted Eggplant Wedges - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Delicious served hot or in a salad

Delicious and a perfect healthy addition to any meal. Serve it hot or cold, either way these babies are heavenly. Roasted spicy flavour with an almost creamy inside. It’s hard to believe it’s actually healthy! These make a perfect side dish with chicken, lamb or beef. You can also serve them cold, or mix them in a salad. Add then to a pasta dish, so many versatile uses. Ensure you cook them long enough to have that caramelisation on the outside, that’s where the flavour is, but keep an eye on them as they can go black very quickly towards the end. A little bit of char I think makes them perfect, just don’t over do it. Enjoy my roasted eggplant wedges today! 🙂 HAPPY COOKING

Ingredients

3 eggplants
1 lemon
2 garlic cloves
1 tsp Smoked paprika
A few sprigs of fresh thyme (or 1 tsp dried)
Salt
6 tbsp olive oil

Steps

Step 1
To a small mixing bowl, add the juice of one lemon., smoked paprika, minced garlic cloves, salt and olive oil. Mix well.
Step 2
Trip the ends off your eggplants (top and tailed). Cut into eight wedges. First cut in half lengthwise, then cut in half again, then each piece again. Each eggplant should now be in eight long wedges.
Step 3
Using a pastry brush, liberally brush the mixture unto each fleshy side of the wedges. If you have mixture left over, add another coat.
Step 4
Place all the wedges skin side down, on a baking pan lined with parchment paper and bake in preheated oven at 320°F – 160°C for 25 minutes or until nice and brown. Garnish with sprigs of thyme.

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