Start by washing and pat-drying the eggplants. Cut each in half lengthwise and do criss-cross cuts into the eggplant halves. They’ll help soak up the olive oil and herbs while roasting in the oven.
Using a rocking mezzaluna knife finely chop fresh parsley leaves with garlic, and pepperoncino (hot chili flakes).
Rub each eggplant with herbs, trying to get it deep into the cuts. Top with 2-3 tablespoons of tomato passata, drizzle of extra virgin olive oil and a pinch of salt.
Place in a preheated to 350F oven for 20-30 minutes. Cooking time depends on the size of the eggplants.
Notes
Serve hot, warm or cold with an extra drizzle of extra virgin olive oil.