Eggplant with Garlic Chili Oil
This garlic chili oil can be spooned over just about anything, but we love it most with pan-roasted eggplant at the end of the summer.
Ingredients
3 eggplant any variety
1/2 cup olive oil
3 cloves garlic, minced
1 cayenne or habanero pepper, sliced thinly
1 tsp dried oregano
Method
- Heat oven to 375F
- Cut the eggplant into large wedges
- In a large frying pan heat a glug of neutral oil and pan fry the eggplant, seasoning with salt as you go, allowing the cut sides of the eggplant to really caramelize
- Slide the frying pan into the oven and continue to cook until the eggplant is tender
- While the eggplant cooks, in a small sauce pan heat the olive oil over low heat until it just starts to shimmer
- Remove from the heat and add the garlic, chili, and oregano and then let it steep for at least 10 minutes
- When the eggplant is done, spoon the chili oil over the eggplant and serve with a green or cabbage salad
