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.

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3 eggplant any variety
1/2 cup olive oil
3 cloves garlic, minced
1 cayenne or habanero pepper, sliced thinly
1 tsp dried oregano


  1. Heat oven to 375F
  2. Cut the eggplant into large wedges
  3. 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
  4. Slide the frying pan into the oven and continue to cook until the eggplant is tender
  5. While the eggplant cooks, in a small sauce pan heat the olive oil over low heat until it just starts to shimmer
  6. Remove from the heat and add the garlic, chili, and oregano and then let it steep for at least 10 minutes
  7. When the eggplant is done, spoon the chili oil over the eggplant and serve with a green or cabbage salad