Aubergines in vinegar (2)
Instructions
Wash and cut the Eggplant slices.
Leave to cook in a pan with the butter and olive oil for 30 minutes.
Then add the vinegar and sprinkle with chopped parsley.
Serve hot.
Ingredients and dosing for 6 persons
- 1000 g of eggplant
- 40 g of butter
- 8 tablespoons of olive oil
- Chopped parsley
- 4 tablespoons of wine vinegar