Not every housewife will be able to bake eggplants deliciously, since this vegetable requires a special approach.
If you approach the cooking process incorrectly, the product may remain raw or end up overdried.
However, baking is worth trying anyway, as you can prepare a delicious dish without excess oil.
What tricks will come in handy?
Forget about soaking
Previously, this stage was very important, since in most cases the vegetable gave a noticeable bitterness. In modern conditions, it is almost impossible to find such eggplants: all varieties are most often adapted to our needs.
Therefore, new varieties of vegetables do not need to be soaked. However, if you ignore this point, there may be problems with baking.
Excess moisture makes eggplants tasteless.
Choosing a vegetable
You shouldn't buy large and plump vegetables for baking. On the contrary, it's better to choose small narrow eggplants with beautiful skin.
They can be baked not only in slices, but also in halves.
Special oil
It is important to treat not only the baking tray with oil, but also the eggplants themselves. The baking tray is doused with regular vegetable oil. But for eggplants, you can try.
Vegetable oil mixed with granulated garlic, paprika powder and a little rosemary. This aromatic oil will transform the taste of baked eggplant.
