Jacket eggplants

Jacket Eggplants are not a classic of Italian cuisine, but I can interpret this dish as eggplants baked in parchment, a variation that combines the simplicity of baking en papillote with the classic Mediterranean flavor of eggplant. Here’s how you could prepare them:

Ingredients

• 2 medium-sized eggplants
• 2 cloves of garlic
• Extra virgin olive oil
• Salt and pepper
• Herbs of your choice (basil, thyme, oregano)
• 2 ripe tomatoes (optional)
• Grated Parmesan or pecorino (optional)
• Mozzarella or another melting cheese (optional)

Preparation

1. Preheat the oven to 200°C (392°F).
2. Wash the eggplants and cut them in half lengthwise.
3. Score the flesh of the eggplants with a knife, being careful not to pierce the skin.
4. Insert thin slices of garlic cloves into the cuts and sprinkle with salt, pepper, and herbs of your choice.
5. If you choose to add tomatoes, slice them and place them over the eggplants.
6. Drizzle with extra virgin olive oil.
7. Wrap each eggplant half in a sheet of parchment paper or aluminum foil, creating well-sealed parcels.
8. Place the parcels on a baking sheet in the oven and bake for about 40-45 minutes, or until the flesh of the eggplants is soft.
9. If you wish, in the last 5 minutes of cooking, you can open the parcels and add a bit of grated Parmesan or pecorino, or cubed mozzarella to melt on the surface.

Once ready, serve the Jacket Eggplants hot, directly in their parcels for a rustic and inviting presentation.

Trivia

Eggplants are very versatile and widely used in Mediterranean cuisine. Cooking en papillote is a method that allows the flavors to remain intact and cooks the food in its own steam, resulting in very juicy and aromatic dishes.