EGGPLANTS FROM THE OVEN

Eggplants from the oven is the least demanding appetizer ever. I have not found any such recipe online (though did not care to search too hard, as something would definitely crop up) so I decide to experiment on my own, which turned out to be a simple and plain one. I goes like this: put the eggplants in the oven and wait till it is done. Can it get any easier? Still, the final result is good! 

I think that you could also take out the pulp and mix it with garlic, olive oil, salt and perhaps some yoghurt, the final effect being a certain dip.

***recipe***

eggplants

oven

salt

olive oil

***

Pierce the eggplant with a fork but do not be too hard on it, two pierces will suffice. Put it in the oven, which should be preheated to ca. 240° C, and keep it there for at least an hour or an hour and a half, depending on the size of the eggplant. When its skin begins to burn it is a definite sign to take it out. This might be our chief guideline.

Take the eggplant out and cut its skin lenghtways. Pour some olive oil on it and sprinkle a bit of salt. There it is, the appetizer is ready!