Serves 1
Directions
- 1Wash the eggplants and pat them dry with a kitchen towel.
- 2Cut the eggplant into discs.
- 3Arrange them on a baking tray lined with parchment paper.
- 4Brush with extra virgin olive oil and season with salt and black pepper.
- 5Roast the eggplant for about 20-25 minutes at 430°F or 220°C.
- 6While the eggplant is roasting, prepare the chimichurri sauce.
- 7Combine finely minced garlic, finely chopped parsley, red pepper flakes, dried oregano, salt, extra virgin olive oil and red wine vinegar in a bowl and whisk.
- 8Drizzle the chimichurri sauce on the roasted eggplants while they are still warm.
Ingredients
- eggplant
- olive oil
- salt
- pepper
- garlic
- parsley
- red pepper flakes
- oregano
- salt
- olive oil
- red wine vinegar
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