in Italy

Quick eggplant antipasti

updated

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Ingredients for 2 servings:

  • 1 eggplant(s)
  • 3 garlic cloves
  • salt and pepper
  • chili powder
  • 4 tbsp olive oil

Instructions

Working time approx. 10 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 10 minutes

Wash the eggplant and cut into thin slices (approx. 5 mm), season with salt, and let it sit for 10 minutes. The salt draws out the bitterness. Then wash the eggplant slices, pat them dry, and don’t add any more salt! Make a marinade with garlic, chili, pepper, and olive oil and brush the eggplants on both sides. Bake in the oven at 180°C for 10-15 minutes. The eggplants will then dry out a bit and will release from the baking paper. They shouldn’t turn black, or they’ll become bitter again. Tastes great as a side dish or appetizer. You can pour the leftover oil over the eggplants afterward. Tip: I also like to serve the eggplants on my bread the next day!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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