Yield: 15 servings;
Calories per serving: 50.
ingredients:
3 large eggplants cut into cubes;
4 large cloves garlic;
2 tablespoons. (Coffee) oregano;
1 tablespoon. (Soup) of extra virgin olive oil.
Method of preparation:
Cook the eggplants until very soft (almost falling apart) and dark.
Drain to get out all the water, crush the garlic cloves, add to the mix, add a pinch of salt, oregano and olive oil.
Source: My Chef Blog in Minutes
