Recipe detail

Vegetables Oven-Roasted Eggplants with Garlic and Capers

1. 3. 2026

Author: Chloé Lasseron

Company: Retigo

Food category: Vegetables

Cuisine: French

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Program steps

  • Preheating:
  • 220 °C

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1
Hot air
100 %
time icon Termination by time
time icon 00:20 hh:mm
probe icon 218 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 4

Name Value Unit
aubergine 400 g
olive oil 50 g
capers 20 g
garlic cloves, finely chopped 2 g
parsley 5 pcs

Nutrition and allergens

Allergens:
Minerals: Ca, CA, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 130.5 kJ
Carbohydrate 4.6 g
Fat 11.6 g
Protein 1.2 g
Water 0 g

Directions

Slice the eggplant into rounds and place in a GN container. 

Season with salt, pepper, and olive oil. 

Place in the oven. 

After the first cooking, turn the eggplant rounds and add the capers. 

Chop the garlic and parsley. 

Upon removing from the oven, garnish the eggplants with the garlic and parsley.