Wash the aubergines and cut them into slices about 1 cm thick.
Place the slices in a colander, sprinkle them with a little coarse salt and let them rest for 20-30 minutes to eliminate the bitterness.
Rinse them under running water and dry them well with a cloth or kitchen paper.
2. Cook the aubergines:
Preheat the oven to 200°C.
Place the eggplant slices on a baking sheet lined with parchment paper. Brush them with a little olive oil on both sides.
Bake the eggplants for about 15 minutes, turning them halfway through, until they are lightly browned.
3. Make the tomato sauce:
In a pan, heat 2 tablespoons of olive oil and sauté the minced garlic until golden.
Add the tomato sauce, oregano, salt and pepper. Let it cook on low heat for 10-15 minutes.
Signs of vitamin B12 deficiency are ignored
Many people cannot tell the difference between these, but it is very important.
Rice pudding in slow cooker
LOST PLANE was found after decades researchers are STUNNED when they SEE what’s inside you will not believe what they found
This recipe is absolutely fantastic! We love serving them at parties!
Cheesecake Fruit Salad
