Face Ageing Generator

Berengena



Ingredients:


500 grams of eggplant 1 tablespoon lemon juice 2 tablespoons

green pepper 6 tablespoons olive oil 2 tablespoons
fresh thyme leaves 3 cloves

garlic 1 teaspoon salt 1 pinch pepper
black

Preparation:

Wash and dry eggplant. Cut eggplants in half lengthwise. Spread

surfaces of the halves with the lemon juice. Peel the garlic and chop finely. Finely chop green pepper.

Mix olive oil with garlic, green pepper, thyme, salt and black pepper.

Place the eggplant halves with the cut surface facing up on a large piece of aluminum
. Scratch

well with a fork cut surfaces of eggplant, pour on them, the seasoned oil.

Wrap the eggplants in aluminum foil and let marinate for an hour and a half hour in the refrigerator.

Preheat the oven to the grill to 230 degrees. Place eggplant on paper with the cut surface down on a rack and let them roast ten minutes.

Then open the foil packets and allow another fifteen minutes grilling the eggplant with the cut surface facing up under the grill or on the upper level of the oven.