2 medium eggplant, sliced (about 0.5cm thick)
Bertolli Organic Fruity Taste Extra Virgin Olive Oil
Sea salt and freshly cracked black pepper
4 cloves garlic, bruised
1 tbsp dried oregano
1 long, red chilli, finely chopped
This marinated eggplant can be stored in the fridge for up to 2 weeks and is delicious served on toasted sourdough, tossed through a pasta dish or as part of an antipasto platter
Toss eggplant slices in a generous amount of olive oil, season and grill on a hot BBQ until softened and charred. Allow to cool slightly before packing into a large, sterilised jar. Add garlic, oregano and chilli then fill with enough olive oil to completely submerge the eggplant slices. Seal and refrigerate until ready to serve.