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Preheat oven to 425ºF.  Thinly slice a few small eggplants then place on lightly oiled baking tray. Brush eggplants with olive oil and sprinkle a little salt then bake until brown for about 15 minutes. Turn eggplant slices over, reduce oven temperature to 375ºF and continue to bake for another 20 minutes or until done. While still warm, toss with chimichurri and extra fresh garlic slices. Drizzle more olive oil if you like. I do.

This recipe can be served as a side or on its own with bread.