BENGALI   MARINATED  EGGPLANT  SLICES

METHOD:

*   Slice 1 large eggplant into 5cm thick slices;
*   Sprinkle salt & both sides & let sit for 30 minutes, rinse off salt & pat dry;
*   With a pastry brush, brush each side of eggplant lightly with olive oil then sprinkle Screaming Seeds  'Bengal 5 Spice' on both sides of eggplant;
*   Pop eggplant slices on a grilling plate then place under the griller, or you may use the hotplate on the BBQ or even panfry these slices until golden brown on each side;
*   Place cooled eggplant slices in a large jar with 3 garlic cloves sliced thinly, top up the jar with olive oil & add 2 decent splashes of Balsamic Vinegar. Make sure all eggplant slices are covered in the olive oil.
*   Seal with lid & store in fridge.

Serving Suggestions:  Best to prepare this recipe the day before you require it, as it tastes better the next day- & the next & the next ....

This delicious & simple recipe truly makes an excellent dish to be served as an accompaniment to any meal, or added to freshly steamed rice, to be served as part of an antipasto dish or even as a roasted vegetable in sandwiches/focaccias.

Oh no!!  I don't have 'BENGAL 5 SPICE' in my pantry, is there another Screaming  Seeds spice blend I could use instead?

..... no need to panic here as other Screaming Seeds spice blends that would work fantastically with this recipe are:

-  Virgin  Island  Mix                            -  Outback  Blend
-  Kashmiri  Krush                                -  Desert  Cajun  Rub
-  Southern  Cajun                                 -  Rainforest  Season
-  Marrakech  Magic                            -  Caribbean  Chilli