4 eggplants, skin removed
1 onion, finely chopped
1 sprig of rosemary
1 tablespoon pimenta-calabresa flakes
1 cup fresh parsley, chopped
1/2 cup olive oil
Salt and olive oil to taste
4 eggplants, skin removed
1 onion, finely chopped
1 sprig of rosemary
1 tablespoon pimenta-calabresa flakes
1 cup fresh parsley, chopped
1/2 cup olive oil
Salt and olive oil to taste
Cut the eggplants into strips
Soak them in water with salt for 30 minutes
Drain and reserve
Mix the onion, rosemary, pimenta-calabresa, and half of the parsley
Add the eggplant and the remaining olive oil and salt
Bake in a medium preheated oven until the liquid forms
Remove from oven, add the remaining parsley, and drizzle with more olive oil
Place in an airtight container and refrigerate overnight.
