2 (500-600 g) eggplants
1 clove garlic
1/3 cup chopped fresh basil
2-4 tbsp olive oil or sunflower oil
coarsely ground chilli optional
1-2 tsp balsamic vinegar (or red wine)
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Eggplants cut into cubes with a side of 1-2 cm, and if having leave to drain. Put them in a bowl, sprinkled with olive oil and add salt, then stir gently. Pour into a large baking dish littered with baking paper 1 order and baked in a hot oven (200-220S) until tender and constipation, for about 20 minutes. Warm eggplant is placed in a bowl, add the basil, crushed garlic and cayenne pepper, vinegar and stir carefully to avoid banging (I put them in a large bowl and jolt). Salt further if needed. Serve hot as a side dish or salad, set quantities enough for 2 servings.