Dice 450 g small eggplant and toss with 15 g salt and 15 g olive oil.
Roast the eggplant at 200°C (400°F) for 20-25 minutes until tender and golden.
Sauté 40 g minced garlic in 31 g olive oil over medium heat until fragrant.
Sesli anlatım, porsiyon ayarı ve daha fazlası