2 eggplants – medium size
Oil to roast them
Ingredients for the marinade:
4 Tbsp parsley – finely chopped
4-5 big cloves of garlic – finely chopped/pressed
1/4 cup olive oil
Juice from 1 lemon
1. Cut the eggplant into 1 cm slices. Salt them and wait for the bitter water to flow out. This should take approx 15 minutes, but depends on the size of the eggplant. Discard the bitter water
2. Roast the slices with a little oil in a sandwich press.
3. Mix the ingredients for the marinade and pour over every slice.
Note: Put the eggplants in the fridge for several hours before use to enhance flavour.