- 2 organic eggplants
- 3 cloves garlic, crushed
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh oregano, chopped
- 1/2 tsp table salt
- 1/4 tsp Himalayan sea salt
- 1/2 tsp coarse black pepper
- 1/2 cup JuJu Royal Garlic EVOO or JuJu Royal Infused Garlic EVOO
Cut eggplant into ½ inch thick slices and salt each slice. Let rest for 15 minutes to draw out the moisture. After 15 minutes wipe off the salt and moisture with a paper towel.
Preheat oven to 400 degrees.
In a large bowl mix garlic, parsley, oregano, sea salt, black pepper, and olive oil.
Coat eggplant slices on both sides with mixture. Arrange slices on a baking sheet in a single layer and drizzle the remaining olive oil mixture onto slices if you like.
Bake for 30 minutes until soft and golden.
As an alternative cooking method, eggplant also tastes great grilled!
Grill on medium heat for about 6 minutes on each side until golden.
Brush on additional olive oil mixture if the eggplant starts to stick onto the grill.
Eggplant can last up to 4 days in the fridge. You can enjoy this dish hot or at room temperature.