Baked eggplants with garlic and herbs

Ingredients:

• 2 large eggplants (1.3 kg), peeled and cut into 4 cm pieces.
• 2 tablespoons coarse salt
• Half a medium shallot
• 1 clove of garlic
• 0.5 cups tightly packed parsley
• 2 tablespoons walnut oil
• 1/4 cup extra-virgin olive oil + more as needed
• 0.5 tsp freshly ground black pepper

Preparation:

1. Place the eggplant pieces in a large colander and sprinkle with 2 tablespoons of coarse salt. Place in the sink for about 30 minutes to allow excess water to drain.
2. Preheat oven to 220°C. Place the baking sheet in the oven and preheat for 10 minutes.
3. Meanwhile, peel and finely chop the shallot and garlic and set aside on a board. Chop the parsley, then combine the herbs with the onion and garlic and chop. Toss in a serving bowl with the walnut oil.
4. Season the peeled eggplants with salt and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Place the eggplants on the baking sheet and return to the oven.
5. Bake until tender but firm and golden brown, about 30 minutes. Remove from the oven and sprinkle with garlic and herbs. Serve immediately or let cool to room temperature.
   
   Eggplant appetizer:
   Puree the remaining eggplant in a food processor and serve as a dip with vegetables, pita bread, or crackers.