- 4 eggplants
- 4 Tbs olive oil
- 2-3 garlic cloves, chopped
- 200gr goat or ricotta cheese
- chopped parsley
Preheat the oven to 200C.
Place whole eggplants in a pan, lined with baking sheet and roast them until soft about 45 minutes.
Let the eggplants cool, peel them and chop the flesh.
Arrange the flesh on a plate, pour the olive oil, sprinkle with chopped garlic and salt.
Put the cheese on top and garnish with the parsley and freshly ground pepper.