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Italian Eggplant

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Preparation information

  • About 25 minutes to prepare
  • About 35 minutes to cook

Ingredients

  • 2 large eggplants
  • 1 large garlic clove (or garlic powder)
  • French style mixed dried herbs
  • olive oil
  • salt
  • pepper
  • Italian tomato sauce

Preparation

Preheat your oven at 200°C.

Slice the eggplant crosswise to make circles, about 1.5 cm thick. Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice.

Peal and then crush (or thinly slice and dice) the garlic clove.

Arrange the eggplant slices on an extra large baking sheet in a single layer. Brushwith olive oil (first), and sprinkle with sea salt, garlic, herbs, and black pepper. Flip and repeat the olive oil, salt, garlic , and pepper.

Cooking

Roast the eggplants in the oven for 30-35 minutes, until soft, golden, and caramelized. You can flip halfway through if you like, but you don't have to.

Cook or reheat your italian tomato sauce.

Cook some fragrant rice.

Serving

In a plate, lay down the eggplants on the side of a serving of rice. Top either or both with the tomato sauce.