Eggplant in olive oil
Ingredients
Thin slices of eggplant cut lengthwise
Oil to grease the pot
Dried tomatoes
Laminated garlic
Rose pepper
Dried oregano
250 ml of olive oil approximately
Salt or seasoning to sprinkle the eggplant slices
Preparation
On a hot plate or frying pan greased with oil, broil the eggplant slices and reserve them. For the stuffing, place a dried tomato on an eggplant tip, roll it and attach it with a toothpick. Spread the rolls on a refractory and add the garlic, rose pepper and oregano, covering with olive oil.
