Adapted from JosÚ de Meirelles
Yield: 8 servings as a side dish
- 2 medium-sized eggplant, cut into 1/4-inch thick slices
- 1/4 cup extra virgin olive oil
- 4 garlic cloves, crushed
- 10 basil leaves, chopped into a fine julienne
- Sea salt and freshly ground black pepper to taste
Preheat oven to 325░F.
Lay the eggplant slices on a sheet pan. Add olive oil and garlic. Season to taste. Toss to coat evenly. Cook eggplant in preheated oven for 1 hour, or until tender.
To serve, arrange slices on a platter and sprinkle with fresh basil. Pour pan juices over the eggplant. This dish can be served hot or cold. If served cold, add balsamic vinegar to taste.