Roasted eggplant
Instructions
Wash and dry the eggplant.
Cut into slices not too thin.
Arrange on a plate, add salt, cover and leave them for about half an hour, to lose the bitter water.
Dry the slices and cook on the grill on both sides for a few minutes.
Let them cool down.
Arrange in layers in a serving dish.
Season each layer with very thin slices of garlic, basil leaves, salt, pepper and plenty of oil spilled.
Let season cool at least one hour before serving.
Accompanying wines: Lugana DOC, Parrina Bianco DOC, Gravina DOC.
