- 2 Eggplants
- 2 drizzles of olive oil
- 2 sprigs of basil
- 2 garlic cloves
- Preheat the oven to 160°C (th5/6). Wash and cut the aubergines into slices of about 1.5 cm. Mark them on a grill for 30 seconds per side.
- On a baking sheet lined with baking paper, place the eggplant slices, salt and pepper and drizzle with olive oil.
- Add the crushed garlic cloves with the palm of your hand. Bake for 35 minutes and sprinkle with chopped basil when serving.
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