The recipe was posted in a German newspaper and is from Munich. The pastry chef of a 2 star restaurant had to prepare the staff lunch one day. It was so good, that the famous chef Thoru Nakamura posted it.
Just give the marinate its time. 12 hours minimum in the fridge. Then you get the best result. Even people who are not so fond of eggplant like it. The seasoning helps a lot there. I changed the recipe a bit.
recipe for 4:
4 eggplants or aubergines
1 bunch of parsley
1 bunch of chives
100 ml olive oil
zest and juice of one lemon
1 tsp brown sugar
2/3 tsp fennel seeds
2/3 tsp cumin seeds
2/3 tsp Piment d´Espelette
2/3 tsp Baharat seasoning
salt and pepper
1 medium onion
2 cloves of garlic
Wash the eggplant, cut off the stem and halve it lengthwise.
Take a knife and cut the flesh open crosswise.
In a blender add all the other ingredients and make a paste.
Brush on top of the eggplants and set them in a container in the fridge to rest.
Preheat the oven 180 C.
Use a baking dish and bake the eggplants for 30-40 min depending on the thickness.
Eat with some short grain rice.
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