Marinated Brinjal

2 medium brinjals (a.k.a aubergine or eggplant)
2 tbsp pesto sauce
3 cloves chopped garlic
4 tbsp olive oil
some rosemary needles, chopped
some parsley, chopped
some chili powder
1) Cut the eggplants in half and cut each half into 3 pieces.
2) Mix all the other ingredients together or puree them in a blender.

3) Marinate the eggplants in this mixture for 30 minutes.
4) Sprinkle with a little olive oil before baking in the oven for approximately 30-40 minutes at 200 °C.

Black olives or dried tomatoes can be added for variety.
Serves 2

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