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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