Eggplant with balsamic vinegar
Instructions
Peel the aubergines, cut into slices, sprinkle with salt and let stand an hour because they lose their bitter water.
Dry, FRY in oil, drain.
Arrange on a serving dish, sprinkle with a few drops of balsamic vinegar, sprinkle with a pinch of pepper and a few minutes later served.
Ingredients and dosing for 4 persons
- 5 eggplant
- Olive oil
- Salt
- 1 pinch of pepper
- Few drops of balsamic vinegar