Ingredients:

  • 2 Large Globe Eggplants (approx. 2 lbs)
  • 1.5 tbsp Kosher Salt
  • 3 tbsp High-Smoke Point Oil (Avocado or refined olive oil)
  • 2 cloves Garlic, grated into a paste
  • 1 tsp Dried Oregano or Thyme
  • 1/2 tsp Black Pepper

Instructions:

  1. Cut the Globe Eggplants into 1 inch thick rounds.
  2. Lay the slices out and sprinkle generously with Kosher Salt on both sides. Let sit for 20 minutes until dark beads of moisture cover the surface.
  3. Rinse the salt off under cold water and pat the slices until they are bone dry to the touch.
  4. In a small bowl, whisk the Avocado Oil, grated garlic, oregano, and pepper.
  5. Brush both sides of each slice with the oil mixture. Place on a baking sheet and roast at 425°F (220°C) for 15 minutes until the bottoms are sizzling and golden.
  6. Turn the slices over carefully and bake for another 10 minutes until the centers are completely translucent and soft.
  7. Let them sit on the pan for 5 minutes until the structure sets slightly before serving.