- 1 large or several small eggplants, peeled and sliced into 1/2 inch wedges
- Sea Salt
- 4-5 tablespoons olive oil and more for brushing
- 2 cloves crushed garlic
- 1 dried Serrano pepper, chopped
- Juice of one lemon
- 3 tablespoons chopped parsley
Arrange sliced eggplant on a baking sheet and sprinkle with salt. Let sit for 20 minutes.
Brush both sides of slices with olive oil, season with pepper and bake at 450 degrees for 15 minutes or until lightly browned.
Add olive oil, garlic and a pinch of salt to a pan over medium heat. When garlic starts to brown and grow fragrant, turn off the heat and add Serrano pepper, parsley and lemon juice. Mix well.
As soon as the eggplant comes out of the oven, add it to the marinade and toss. Transfer from pan to a serving bowl or Tupperware. Let sit for at least 2 hours before serving.
Serve at room temperature for crostini or pasta topping.