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Roasted eggplant
Ingredients:
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2 large eggplants.
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2-3 cloves of garlic, finely chopped.
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Olive oil.
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Sprinkle of dried oregano.*
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Salt & pepper to taste.
Method:
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Preheat oven to 200C.
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Slice eggplant in half, lengthwise.
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Sprinkle the cut side with salt & set aside
for 20 minutes to remove the bitterness.
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Meanwhile, mix together garlic, oregano &
seasoning in a small bowl.
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Wash eggplant thoroughly & pat dry.
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Place eggplants cut side up in a roasting
dish.
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Drizzle with a little olive oil.
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Add oregano/garlic mix to the cut side of
the eggplant.
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Roast, uncovered for approximately 45-60
minutes until the flesh is tender & has
browned.
Notes:
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*You may use another herb such as thyme or
basil.
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