Eggplant appetizer (2)
Instructions
Wash the eggplants, cut into slices for length, let dry covering them with a little salt.
Chop the Basil and minced garlic, add 1/2 cup of olive oil, 2 tablespoons of vinegar and salt.
You get a sauce.
Clean the eggplants from salt and cook on both sides.
In a salad bowl mix the Eggplant with basil sauce and allow to rest for about 12 hours in the refrigerator.
Serve with slices of toasted bread.
Ingredients and dosing for 4 persons
- 4 eggplant
- 4 cloves of garlic
- 1 sprig of basil
- 2 tablespoons of apple cider vinegar
- 1/2 cup of olive oil extra virgin
- Salt