A perfect appetizer in every way.
Ingredients
- 1 eggplant
- Salt and pepper
- 1 clove of garlic
- 1 teaspoon dried oregano
- Optional: a small piece of chopped hot chili pepper or 1/2 teaspoon chili flakes
- 2 tablespoons extra virgin olive oil
Preparation
Slice the eggplant into thick slices, about 1 cm thick. Season both sides with salt and pepper, rub with grated garlic, sprinkle with oregano and optionally with chili pepper. Brush with olive oil and arrange on a baking sheet.
Preheat the oven with the grill function to medium heat. Place the baking sheet on the top shelf of the oven and grill for 6-7 minutes until the eggplant lightly browns. Flip to the other side and repeat grilling (another 6-7 minutes). If your oven doesn’t have a grill function, preheat to 200°C (400°F) and bake on the top shelf for about 6-7 minutes on each side.
