• Eggplant

  • extra virgin olive oil

  • vinegar

  • sale q.b.

  • garlic powder

  • basil leaves (to taste)

Preparation for 3 people:

Cut three eggplant into slices not too thin nor too thick. Salt them and put them in a container (the colander is fine) even one another slice, it does not matter, for 1 or 2 hours. Drain and pat dry. Lay the slices on a plate on a single layer and leave roast in the oven, without salt them, at high temperature, not very high: 180 °.

When they are a bit 'roasted deposit them on a container floor on which you have paid a bit' of apple or aromatic vinegar. Above the slices already cooked sprinkle a bit 'of garlic powder and aspergete with olive oil. If you wish, garnish with basil leaves.

The advantage of this simple dish is that it can easily be stored for a few days, purchasing a delicious flavor.

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Dr. Irene Meliciani     

Tel. München: +49 (0)89 231 65973

                               +49 (0)15758878467

gundelindenstr. 16, 80805 München

Tel. Capalbio: +39 (0)5641886458

                             +39 3407168480

Via Origlio 37, 58011 Capalbio Scalo