3 large eggplants of approximately 1 kg each
2 cloves of garlic, minced
4 tablespoons (soup spoon) of olive oil or vegetable oil
Salt to taste
3 large eggplants of approximately 1 kg each
2 cloves of garlic, minced
4 tablespoons (soup spoon) of olive oil or vegetable oil
Salt to taste
Preheat the oven to high temperature (400°F)
Pierce the eggplant several times and place it in a baking dish
Bake for about an hour, or until the skin is charred and the pulp is tender
Let it cool
In a small pan, fry the garlic in olive oil or vegetable oil until lightly golden
Mix well with the finely chopped eggplant
Season to taste
Serve 2 servings
Note: For conventional oven, wrap the eggplants in aluminum foil for faster baking
Alternatively, bake in a microwave at medium power for 10-15 minutes.
