Eggplant salad (4)
Eggplant salad (4)
Eggplant salad (4)
5
1
Stefano Moraschini
Wash the aubergines and deprive them of the core.
Bake whole eggplants, turning occasionally.
When they are cooked, cut them into slices, arrange them on a serving dish and seasoning them with salt, oil, oregano, garlic, vinegar and pepper.
Let stand for 2-3 hours before serving.
Calories calculation
Calories amount per person:
222
Ingredients and dosing for 4 persons
License
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
Leave a comment or write a review for this recipe.
Your opinion is important for us!
Other recipes (in alphabetical order)