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RECIPE
Roasted Eggplant with Crème Fraiche
Oval Casserole
Vegetables
Under 1 hour
2-4
RECIPE NOTES
Discover the perfect harmony of flavours in our Roasted Eggplant with Crème Fraîche recipe. Succulent roasted eggplants meet creamy crème fraîche, creating a delightful blend of smoky and silky textures. The addition of the crème fraiche is a thoughtful final touch, contrasting the texture of the eggplants wonderfully.
Our Oval Casserole is the ideal piece of bakeware for roasting the eggplants, all-while maintaining their consistency. Alternatively, the Oval Dutch Oven can be used, offering similar heat retention properties. A Paring Knife can also be particularly useful for this recipe, helping you score four parallel incisions into each eggplant half.
Whether you want to try something new or are looking for a quick and delicious side dish to complement a main course, this Roasted Eggplant with Crème Fraiche recipe has you covered. This dish can be prepared from start to finish in just under an hour, providing between two and four portions at a time. With simple steps, this dish promises a gourmet experience without the fuss.
INSTRUCTIONS
Preheat the oven to 350°F (176°C).
Score four parallel incisions in each eggplant half, without cutting through to the skin. Repeat at a 45-degree angle to get a diamond-shaped pattern.
Place the eggplant, cut-side up, in the casserole dish. Brush with olive oil, until all of the oil has been absorbed. Sprinkle with the thyme leaves, salt and pepper and the spices. Roast for 35 to 40 minutes. Remove from the oven and let cool completely.
In a small bowl, mix the lemon juice and crème fraiche. Spoon mixture over the eggplant. Sprinkle pomegranate seeds and garnish with thyme sprigs.
