- 2 eggplants
- 6 tablespoons olive oil
- Sea salt
- Ground chilli (optional)
- Preheat oven to 180ºC. Line a baking tray with baking paper.
- Remove the stalk of the eggplant and cut lengthwise into thin strips.
- Mix the olive oil with two or three pinches of salt and some chilli in a bowl. Add the eggplant and coat with the seasoning.
- Add the marinated eggplant strips to the baking tray and place in the oven. Cook until well browned, about 25 minutes.
- Remove and serve with chutney.