Sun-Dried Eggplant
Sun-Dried Eggplant
Sun-Dried Eggplant
5
1
Stefano Moraschini
Drain with salt as usual, Peel.
Cut eggplants into strips like noodles a little wide and drying in the Sun.
Blanch in boiling vinegar and white wine (fifty-fifty or if you like stronger increases the vinegar).
Drain slightly.
Put in olive oil with garlic oil and oregano.
Use as an appetizer.
Should be prepared and eaten in the summer after a couple of months.
Calories calculation
Calories amount per person:
206
Ingredients and dosing for 4 persons
License
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