1 eggplant
1 teaspoon crushed garlic
1/2 teaspoon crushed chillies
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried oregano
Oil
Slice the eggplant, place in glass microwavable container with 2/3 cup boiling water – microwave on high with lid on for 12 minutes. Drain. Place into jar / container.
Mix the lemon juice, garlic, chilli, oregano, salt & pepper together, spoon over the eggplant in jar. Close the jar, shake 1-2 times. Cover eggplant with oil.
Seal the jar or container and allow to marinade for at least 6 hours but up to 1-2 weeks in the fridge.
Use on sandwich, with cheeses or in Moussaka!
Photo: Alma Pretorius
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