Melanzane alla poor
Instructions
Check the eggplant, wash them carefully and dry them on absorbent paper and cut into large chunks.
Sprinkle coarse salt and let drain for about 30 minutes on a slanted Board, and immediately after clearing the bitter liquid, in a large skillet heat the oil and fry the lively focus mixing them often.
Remove from heat after about 10 minutes and, in part, in another pan, heat about 4 tablespoons of olive oil with the garlic and parsley.
Finally, add the fried Aubergine and continue cooking for another 15 minutes on low heat, then add salt and serve hot.
Ingredients and dosing for 4 persons
- 1500 g of unpeeled eggplant
- 4 tablespoons of olive oil extra virgin
- 2 cloves of chopped garlic
- Chopped parsley
- Climbs
- Coarse salt