Quick Eggplant Antipasti

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 hrs 10 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Wash the aubergine and cut into thin slices (approx. 5 mm) with salt and leave to stand for 10 minutes. The bitter substances are removed by the salt.
Then wash off the aubergine slices, pat dry and do not add any more salt! Make a marinade out of garlic, chilli, pepper and olive oil and brush the aubergines with it on both sides.
In the oven at 180 ° C for 10-15 minutes. The eggplants will then become a little dry and separate from the baking paper. They shouldn`t turn black or they`ll be bitter again.
Tastes great as a side dish or starter. You can pour the rest of the oil over it afterwards.
Tip: I also like the aubergines on my bread the next day!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.