Wine white eggplant
Instructions
Peel and dice the aubergines; season with salt and leave them to lose water.
Boil in 1 pan with the oil, sprinkle Chervil flavoured with wine, then add the tomato sauce, the parsley and chopped Basil and cook for 30 minutes.
Ingredients and dosing for 4 persons
- 4 eggplant
- Salt
- Chervil-flavoured olive oil
- White wine
- 1 glass of tomato
- Parsley
- Basil