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Melanzane arrostite all’aglio
Garlic-roasted eggplants
- Makes
4
servings - Difficulty
Easy
Published 2013
Ingredients
2 2 - salt
- pepper
Method
Finely chop the garlic. Trim away the green tip from each eggplant, then halve the eggplants lengthwise. Remove and discard any seeds and make deep incisions in a grid pattern in the cut side of each half. Sprinkle the incisions with the chopped garlic, then season generously with salt and pepper. Put the eggplants, cut side up and very close together, in a baking pan. Drizzle the oil over the
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