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.
