- 2 small eggplant
- few dried tomatoes
- 2 – 3 garlic cloves
- 1/2 handful almond
- spices: sea salt, pepper, rosemary, basil…
- little olive oil
Chop eggplant into slices, salt it and leave for a while in order to get rid of bitterness. Drain it and transfer to a baking dish covered with baking paper. Add dried tomatoes, crushed garlic, coarsely chopped almonds and spices. Sprinkle all with olive oil and place in preheated oven on 200 degrees.
When you salt the eggplant, wait for the water to come out on its own, never press it with your hands, as it will be sinewy.