- 1 lrg Aubergine, approximately 3 lbs.
- 2 Tbsp. Extra virgin olive oil
- Â Â Salt And Freshly Grnd Black Pepper
- 2 Tbsp. Roasted Garlic, to taste
- 2 Tbsp. Sherry Vinegar, (or possibly to taste)
- 1Â 1/2 c. Loosely Packed Basil Leaves, minced
Cut The Aubergine Into 1-inch Slices, Brush One Side Lightly With Extra Virgin Olive Oil And Sprinkle With Salt And Pepper. Roast In A Preheated 400 Degree Oven Till Brown,â€¦