By Devi Poojari
This simple and quick recipe of grilled eggplant flavoured with plenty of dry herbs is perfect for meatless Monday evening dinners.
2 large eggplants, sliced 4 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon red chilli flakes 1 teaspoon red chilli powder 2 teaspoons freshly ground black pepper Salt, to taste ¼ cup olive oil 2 tablespoons chives, chopped
Add all the dried spices and minced garlic to the sliced eggplant and rub it across the surface.
Drench in olive oil and grill on a hot pan for 4 minutes on each side.
Sprinkle with salt when it is close to finish cooking and layer on a large serving platter.
Sprinkle plenty of chives and serve with cooked rice or eat as is, with a salad.
Image Credit: delish.com