How to make
Oven - 430°F (220°C);
Flat tray covered with baking paper.
The eggplants are washed and cut in half along with the stems for better aesthetics.
Make incisions in each half diagonally, but not to the bottom, then again diagonally to obtain small squares. Sprinkle with salt and black pepper.
Press the garlic cloves and rub them inside each half of the eggplant. Drizzle them with olive oil and place them in the oven. Bake at 430°F (220°C) for about 40 minutes.
Then turn them with a fork to soften the underside for about 15 minutes and turn them again. If necessary, add a little more olive oil. Remove them from the oven and quickly mash the inside with a fork and sprinkle them with goat cheese.
Place them back into the oven and roast them for another 10 minutes only with the upper resistor wire on. They are taken out. Drizzle the liquid honey with a fork over the eggplant in a circle. Sprinkle with chopped parsley.
The roasted eggplants with goat cheese, honey and garlic are very tasty.
Note: Extremely tasty roasted eggplants. Recipe with a taste of summer, which is easy and quick to make.
The eggplants, after being roasted on top for about 40 minutes, did not need to be turned over, they were completely ready. I took them out, mashed them with a fork, as indicated in the recipe and sprinkled the cheese.
I roasted the stuffed eggplants for 10 minutes. It is important to keep an eye on them while they're being roasted, so that they do not burn in the oven.
