Baked eggplants

This recipe for baked eggplants is a versatile time-saver. It can be added to many dishes for extra flavour and richness. Also delicious in sandwiches! Angela Nicolettou has the details.

Baked eggplants Source: supplied by Angela Nicolettou

Baked eggplant

Ingredients

Eggplants

Extra virgin olive oil

Pomegranate molasses

Fresh thyme

Method

Cut eggplants into 5 cm cubes, salt and let stand for 30 minutes.

Heat oven to 200C.

Wash the eggplant pieces and dry. Line a baking tray with baking paper and brush each piece of eggplant with olive oil and place on tray. Bake until golden and soft, turning once (about 20 minutes).

Serve with a drizzle of pomegranate molasses and a sprinkle of thyme leaves.