Cookbook

Ingredients:

• 6 medium eggplants (or an equivalent number of patio babies), thinly sliced
• 3/4 c olive oil, plus more for tossing
• 1/3-1/2 c lemon juice
• 4 garlic cloves, crushed
• 2 tsp salt
• optional: sliced hot peppers, chopped garlic scapes

Directions:

Toss sliced of eggplant in olive oil and grill in a hot pan until softened and caramelized on both sides.

Place the slices in a sealable container.

Mix marinade ingredients together, adjust seasoning as necessary, and pour over eggplant.

Seal container and allow to marinate for at least 6 hours and up to 2 weeks in the refrigerator.