Ingredients:
- 2 baby eggplants
- 1 Tbsp rosemary (fresh or dried)
- 1 clove of garlic– minced
- 3 Tbsp olive oil
- Salt
Instructions:
- Preheat the oven to 350 F
- Line a baking sheet with parchment paper
- Cut eggplant in 1/2 cm slices
- Lay the eggplant in a single layer on baking sheet(s) and sprinkle with salt. Let it sit for up to an hour to leach out water before baking. Use a towel to absorb any additional water.
- Mix olive oil, garlic, and chopped rosemary in a small bowl
- Brush each slice on both sides with mixture
- Bake for 20-30 minutes until crisp.
- Enjoy!
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