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
- 1 eggplant (s)
- 3 clove (s) garlic
- salt and pepper
- Chili powder
- 4 tablespoon olive oil
Print Recipe
Pin Recipe 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!
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