Appetizer eggplant (3)
Appetizer eggplant (3)
Appetizer eggplant (3)
5
1
Stefano Moraschini
Cut into vertical slices the Eggplant and put them in salt for 30 minutes.
Pound in a mortar Basil and garlic.
Wash and dry the Eggplant broil for a few minutes.
Remove from heat, let cool and place in a salad bowl, condendone layers each with the prepared sauce.
Let stand for at least 10 hours in a cool place and serve.
Calories calculation
Calories amount per person:
218
Ingredients and dosing for 4 persons
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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