Ingredients:
1 large eggplants
olive oil, as needed ( extra-virgin preferred)
4 garlic cloves, peeled and minced fine
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon salt
1/2 cup finely chopped fresh flat leaf parsley
Directions:
Wash eggplant well; cut off stem portion (leave peel on).
Slice eggplant into quarter-inch slices and brush each side with extra virgin olive oil.
Heat a nonstick skillet over medium-high heat and brown eggplant slices until they are golden brown on each side.
On a serving platter, arrange cooked eggplant slices.
In a small measuring cup, combine the garlic, lemon juice, the one tbsp of extra virgin olive oil and the salt.
Drizzle over the eggplant slices, sprinkle with parsley, and serve.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.