Eggplant in saor
Instructions
Cut eggplants into slices of 1 cm thick.
Add salt and let drain 2 hours.
Put the raisins and pine nuts to find in wine.
After they dry, fry the eggplant, then absorb the anointed on kitchen paper.
Aside from making wither the onions in the oil, then add vinegar and wine, add the raisins and pine nuts, add salt and pepper.
Boil for a few minutes.
Arrange in layers in a terrine marinated eggplant, onions and so on.
To cool for 24 hours.
Ingredients and dosing for 4 persons
- 1000 g of round aubergines
- 500 g of white onions
- 30 g of sultanas
- 30 g of pine nuts
- 20 cl of red wine
- 20 cl of red wine vinegar
- Olive oil
- Salt
- Pepper