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Romanian Eggplant with Garlic Confit

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Pixicook editorial team

A delicious vegetarian dish featuring roasted eggplant combined with mellow garlic confit, seasoned with smoked paprika, and finished with fresh parsley and a squeeze of lemon.

Ingredients for Romanian Eggplant with Garlic Confit

units in
USchevron
serves
4 peoplechevron

Medium Globe Eggplants, roasted

each

Garlic Confit

cups

Salt

teaspoons

Flat Leaf Parsley, finely chopped

cups

Lemon, for finishing

each

Cucumber, sliced

slices

Butter Or Boston Lettuce Leaves

leaves

How to Make Romanian Eggplant with Garlic Confit

1. Preheat Oven and Prepare Eggplants

Preheat your oven to 425ºF. Rub the medium globe eggplants generously with olive oil, place them on a sheet pan, and roast in the oven for approximately 75 minutes until very tender.

2. Cool Eggplants

After the eggplants have roasted, allow them to cool for about 15 minutes before handling.

3. Combine Eggplant with Garlic Confit

Halve the cooled eggplants and scoop out the flesh into a bowl. Combine the eggplant flesh with garlic confit, its oil, and salt. Mash them together using a fork.

4. Finish and Garnish

Transfer the mixture to a serving dish. Sprinkle with smoked paprika, garnish with finely chopped parsley, and add a squeeze of lemon.

5. Serve

Serve the Romanian Eggplant with Garlic Confit at room temperature, accompanied by sliced cucumber and lettuce leaves.

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