2 eggplants (around 400g)
salt
For frying:
1/2 cup of olive oil or other vegetable oil
For marinating:
salt and black pepper to taste
5 tablespoons of wine vinegar
1 crushed garlic clove
10 tablespoons of olive oil or other vegetable oil
parsley
2 eggplants (around 400g)
salt
For frying:
1/2 cup of olive oil or other vegetable oil
For marinating:
salt and black pepper to taste
5 tablespoons of wine vinegar
1 crushed garlic clove
10 tablespoons of olive oil or other vegetable oil
parsley
Wash the eggplants, slice them into 1/2 cm thick rounds
Sprinkle with salt and place on a wire rack to drain
Fry in hot olive oil until golden brown on both sides
Place in a baking dish, overlapping the rounds
Mix the seasoning ingredients and pour over the eggplant
Chop the parsley and sprinkle over the eggplant
Serves 4-6 people.
