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Aubergine Venetian
Servings: 4 people
Time: 20 minutes
ingredients
1 kg of eggplants
2 cloves of garlic
Parsley q.b.
Extra virgin olive q.b.
Salt q.b.
Pepe q.b.
preparation:
Wash and thoroughly dry the eggplants, then peel, making sure that the skin remains attached half inch of flesh. Cut the peel into strips and set aside the pulp that you can possibly use to make meatballs, pour ½ cup of olive oil in a pan, add a clove of garlic and just take color, wash it and put the peels in a pan of eggplant .
Add salt and pepper and cook over low heat, stirring until the skins are tender and glossy. United chopped garlic and parsley and cook for a few minutes. Serve.
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