4 eggplants
24 sprigs of thyme
12 sprigs of rosemary
12 cloves of garlic
Olive oil
Balsamic vinegar
Salt
Black pepper
4 eggplants
24 sprigs of thyme
12 sprigs of rosemary
12 cloves of garlic
Olive oil
Balsamic vinegar
Salt
Black pepper
Cut each eggplant into three thick slices (about 4 cm)
Dust the slices on both sides with a little olive oil in a skillet
Arrange the eggplant slices in a baking dish and make incisions in them to allow the seasonings to penetrate better
On top of each slice, place 1 clove of garlic, 2 sprigs of thyme, and 1 sprig of rosemary
Season with a drizzle of olive oil, a few drops of balsamic vinegar, salt, and black pepper to taste
Bake in a preheated oven at 180°C for approximately 30 minutes
The eggplant can be served hot or cold.
