Aubergines in vinegar (2)

Aubergines in vinegar (2) 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Wash and cut the Eggplant slices.

Leave to cook in a pan with the butter and olive oil for 30 minutes.

Then add the vinegar and sprinkle with chopped parsley.

Serve hot.

Calories calculation

Wine vinegar (6)
Butter (301)
Eggplant (160)
Olive oil (1440)
Chopped parsley (20)

Calories amount per person:

321

Ingredients and dosing for 6 persons

1000 g of eggplant
40 g of butter
8 tablespoons of olive oil
Chopped parsley
4 tablespoons of wine vinegar

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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