- Eggplant - 2 pieces
- Garlic - 2 Teeth
- Basil - - To taste
- Olive oil - 1-2 Art. spoons
- Salt - - To taste
First, we need to wash and cut into the longitudinal plates our eggplant. Now pieces of eggplant should be sprinkled with olive oil. I do this with a special aerosol with olive oil, but if it is not at hand - you can just lightly pour eggplants. We put eggplants on the grill. When the bottom side is toasted - turn over and fry the second one. And while the eggplants are fried - prepare the sauce. The sauce is prepared very simply - stir shredded garlic, olive oil and sea salt. Ready eggplants are laid out on a plate and greased with our garlic sauce. Sprinkle eggplants with fresh basil sauce. Fold our eggplant slices in half, give them a little soak and cool down - and serve it to the table!
Servings: 3-4