Buon appetito!
Eggplant papillote
Ingredients
4 persons
- 4 eggplants
- 8 tablespoons olive oil
- 2 tablespoons Herbs de Provence
- 400 Gram ELVEA Cubes Italian Herb Mix
- 4 fresh herb sprigs
- salt
- pepper
Preparation
-
1
Slice the eggplants lengthwise and season them with pepper, salt, and Herbes de Provence.
-
2
Pour half of the oil into a baking dish and place the eggplants in it with the cut side in the oil.
-
3
Bake for 35 minutes in a preheated oven at 160°. Prepare 4 pieces of aluminum foil and brush them with the remaining oil. Arrange 2 eggplant halves on each foil and top with the Elvea Cubetti.
-
4
Carefully close the parchment packets and slide them into the oven for another 10 minutes.
-
5
Arrange the contents of the papillotes on the plates and garnish with fresh herbs.
