In addition to the traditional flambéed version, there are several variations of saganaki. Some recipes include herbs like oregano or thyme, which add a fresh and aromatic layer to the dish.

Heat a small to medium sized saganaki pan or a fry pan that can go in the oven, and add the remaining 2 tbs of olive oil. Peel and smash the garlic clove so it just breaks but remains whole ...