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Roasted Eggplants
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| Eggplants cut in half | |
| Olive oil | |
| Hing | |
| Coarsely ground black pepper | |
| Cayenne | |
| Herbs, (you may use dry herbs and garnish with fresh ones before serving) | |
| Salt | |
With a sharp knife cut 5-6 slits across the eggplant halves without piercing the bottom skin
Brush with olive oil (remember & watch out: eggplants soak unlimited amount of oil!)
Sprinkle with spices, salt and herbs
Place the cut side down (the skin side up) on an oven tray or a grill pan
Roast in 200 C (392 F) until golden on the cut side
Garnish with fresh herbs
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