Green aubergines
Green aubergines
Green aubergines
5
1
Stefano Moraschini
Peel eggplants and cut lengthwise into strips of thick Peel approximately 1, 5 cm long and 2 cm (then part of the pulp is discarded).
Season with salt and keep them 2 hours to dry.
Heat 1/2 cup of oil with the garlic and discard the latter just takes color.
Add the chopped parsley and dry eggplant, Cook over medium heat for 30 minutes.
Serve hot.
Calories calculation
Calories amount per person:
220
Ingredients and dosing for 4 persons
License
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