Eggplants are so versatile and taste great when accompanying a meat dish.
Pinch of dried Oregano
Olive Oil for frying
3 pinches of Salt
Slice off the stem of the eggplant and cut eggplant in half. Start to slice eggplant halves into wedge shapes.
Heat a frypan at medium low heat and add oil.
When oil is heated, cook eggplant wedges until golden brown then turn and repeat.
Place in a bowl adding salt and oregano, combine gently.
The eggplants flesh will be silky soft while the skin will have a crunchy texture.