500 g of eggplant
500 g of zucchini
1/2 cup (chopped) of olive oil
2 cups (chopped) of white wine vinegar
4 cloves of garlic, sliced
1 sprig of rosemary
Mint leaves and parsley to taste
Salt and black pepper to taste
500 g of eggplant
500 g of zucchini
1/2 cup (chopped) of olive oil
2 cups (chopped) of white wine vinegar
4 cloves of garlic, sliced
1 sprig of rosemary
Mint leaves and parsley to taste
Salt and black pepper to taste
Wash and dry the eggplants, trim the ends, and slice them into thin horizontal pieces. Reserve
Peel the eggplant, remove the seeds, and cut it into 1/2 cm thick slices
Heat the olive oil and fry the eggplants and zucchini separately
Drain on paper towels until crispy
Arrange the slices in a dish and alternate layers of garlic and chopped herbs. Reserve
Combine white wine vinegar, rosemary, a pinch of salt, and black pepper in a saucepan
Bring to a simmer
Pour the warm vinegar over the eggplants
Cover with aluminum foil and refrigerate for 1 day
Serve as a salad.
