Melanzane In Insalata

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Anonymous August 22 2005

3 aubergines (eggplants)

Mint leaves

Garlic clove

3 Tbsp extra virgin olive oil

3 Tbsp vinegar

Salt and pepper

Cut the eggplant into segments and leave them in cold water for half an hour. Bring salted water to the boil in a large saucepan and drop the eggplants in. Cook for 20 minutes and strain. Make a dressing with

chopped garlic and mint in oil and vinegar, mix and serve.

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