2 small eggplants (450g) cut into pieces without peeling
4 cloves of garlic, minced
1/4 cup of olive oil
1 cup of bread crumbs for coating
1 1/2 cups of boiling water
Salt to taste
2 small eggplants (450g) cut into pieces without peeling
4 cloves of garlic, minced
1/4 cup of olive oil
1 cup of bread crumbs for coating
1 1/2 cups of boiling water
Salt to taste
Soak the bread crumbs in boiling water in a bowl. Reserve
In a pan, sauté the eggplant, garlic, and olive oil over low heat until the eggplant is tender
If it dries out, add a little more water and cook until the eggplant is well-cooked
Remove from heat and blend into a paste using a food processor
Heat the bread crumbs with water in a pan over low heat, stirring until all the liquid has been absorbed
Add the cooked bread crumbs to the eggplant paste and mix well
Season with salt to taste
Refrigerate until serving time
Serve by placing 4 lettuce leaves on a plate, then spooning a portion of the eggplant mixture onto each leaf
Serve with toast or Swedish pancakes.
