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
- Preheat oven to 220ºC top/bottom heat.
- 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.
- Roast in the preheated oven for about 35 minutes, until the eggplant is dark brown and cooked through on both sides.
- 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.
- 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.
