members recipes

Ingredients
2 aubergines
optional:1 big red pepper
2-3 cloves garlic
handful of parsley and basil
olive oil
salt, pepper

optional:a bit of vinegar

Method
[i]This is a very tasty and simple way to eat aubergines. Very nice too on a crostini. If you have leftovers you can put them in a blender and make a tasty paste. I first tasted it from my girlfriends mother. The [b]olive oil[/b] can make a big difference so use your best[/i]

Cut the aubergines lengthwise about 2 cm width. Finely chop the basil and garlic and add in a pestle.

Put a bit of olive oil at the bottom of a (preferably non-stick) roasting tray and on top the aubergine slices. Don't let the overlap one another. Bake for 40-50 min, they will become quite soft. They must be cooked very well.

Crush the garlic and basil with a little salt and pepper.
Fill with 4-5 Tbsp of extra virgin olive oil and let it suck the fragrances of the basil and garlic.

When the aubergines are ready, let them rest for 5 min. and put them in a big bowl. Add the fragrant oil with some more salt and pepper and mix [b]carefully[/b] not to mash the aubergines. Oh the fragrances of the garlic, basil and olive oil are sooo nice!!!

Serving, arrange in a plate and add some parsley on top of each slice.
Molto bene or in Greek Pol'y or'e-a or something like that it should sound :)