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