Ingredients (2 servings) as a side dish:

  • 1 eggplant, cut diagonally into 1-2cm thick slices
  • olive oil
  • 1/4 tsp salt

for the salty garlic oil:

  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 glove of garlic
  • 1/4 tsp salt
  • pepper, freshly ground

for garnish:

  • 8g parsley, roughly chopped
  • 1 tbsp oregano, dried
  • chili flakes
  • pepper, freshly ground
  1. Preheat oven to 220ºC top/bottom heat.
  2. In a large bowl, toss the eggplant with 1/4 tsp salt. Place on a baking sheet lined with parchment paper and brush with olive oil on both sides.
  3. Roast in the preheated oven for about 35 minutes, until the eggplant is dark brown and cooked through on both sides.
  4. To make the salty garlic oil, place all ingredients in a small bowl and whisk gently until all the oil and vinegar are combined. Set aside.
  5. To serve, place parsley in a large bowl with oregano and roasted eggplant. Add the salty garlic oil and toss to combine. Arrange the eggplant slices on a large platter and garnish with some chili flakes and freshly ground pepper. Serve immediately.