Wood-Roasted Eggplant Recipe
Eggplant is a traditional staple in Southern Italy and it is best when in season during the summer.
- 3 eggplants, sliced into rounds about ¾ inch thick
- olive oil
- 2 tablespoons dried oregano
- 2 garlic cloves, peeled and finely chopped
- coarse sea salt and freshly ground black pepper
The wood fired oven should be at about 425° F. Lightly brush both sides of the eggplant slices with oil and place on baking dish. Scatter with half the oregano and garlic and season. Bake for about 15 minutes. Turn over, sprinkle with the remaining oregano and garlic, salt and pepper, put back in oven to bake for another 5-10 minutes.
You can easily grow oregano in a vase or directly in your garden. Use it fresh or harvest and dry. This is a great herb to have around a wood fired oven!
Buon appetito from Los Angeles Ovenworks!