1. Preparation of the aubergines: Start by washing the aubergine and cut it into slices approximately 1 cm thick. Salt them lightly and let them rest for a few minutes to release the vegetation water.
2. Preparation of the dressing: While the aubergines lose water, peel the garlic cloves and chop them finely together with the parsley and chilli pepper.
3. Cooking the Eggplant: Heat the olive oil in a large pan over medium-high heat. Dry the aubergine slices with kitchen paper and fry them until golden and crispy on both sides.
4. Finish: Once the aubergines are cooked, sprinkle the garlic, parsley and chilli mixture on top. Add salt and pepper to taste.
5. Service: Serve the hot aubergines as an appetizer or side dish, decorating with additional chopped fresh parsley if desired.
This dish is an excellent solution for an appetizing appetizer or tasty side dish, completely vegan and simple to prepare, but rich in flavor
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