A simple aubergine treat.
- 2 Large or 3 medium sized Aubergines.
- Couple of cloves of garlic.
- Dry oregano or any other seasoning.
- Chilly Flakes.
- Extra virgin olive oil.
Cut the aubergine vertically. Then cut into long vertical strips but keep them bunched together.
Heat a heavy pan. The pan must be clean and dry. Place the aubergines on the pan, flesh side down. The reason we did not separate the slices is to trap the steam inside and help in completely cooking them. After a couple of minutes, turn them around. The slices would remain stuck together. When the skin side has also charred, separate the slices and spread them out. By now the volume would have reduced and it will be easy to spread them. When the aubergine slices are cooked they would be roughly half the thickness they originally had. Now make some space and drop in the garlic pods. Let them also get roasted along with the aubergine.
Remove the slices and spread them on a plate. Chop up the garlic and smash them into a pulp. . Mix this garlic pulp with oregano seasoning and olive oil. Drizzle it over the aubergine slices. Sprinkle the dry chilly flakes.