METHOD:
- Preheat the oven to 400 degrees Fahrenheit.
- Make the marinade in advance.
- The olive oil and balsamic vinegar should be mixed together in a small basin.
- Include one teaspoon of minced garlic, along with one teaspoon of sea salt, black pepper, and Italian spice blend.
- To produce a marinade that is silky smooth, properly combine all of the components.
- Eggplant should be prepared.
- Ends of the aubergine should be removed and thrown away when cut off.
- Arrange the aubergine in circles with a thickness of half an inch.
The eggplant slices should be arranged on a baking pan. - Eggplant should be marinated.
- Apply the marinade that has been made to one side of each aubergine slice using a basting brush.
- The eggplant slices should be turned over and the marinade should be applied to the other side.
- Try baking the aubergine.
- In an oven that has been prepared, cook the aubergine for around ten minutes.
- After ten minutes, turn the eggplant slices over and continue cooking for another ten minutes, or until two sides of the eggplant are golden brown and soft together.
- Decorate, and then serve
- Immediately after the eggplant slices have been cooked, take them out of the oven and let them to cool down a little bit.
- A little amount of minced garlic and a drizzle of olive oil should be sprinkled on top of each thin slice of aubergine.
- To finish, add some fresh parsley on each slice, and then savour the deliciousness!
