Eggplants with anchovy
Instructions
Wash and dry the eggplant.
Cut into slices about half a centimetre high and fry them in a pan with plenty of oil.
Dry them on kitchen paper and place on serving dish.
In a pan heat four tablespoons of olive oil and Brown the garlic.
Delete just took the color and add the anchovies washed, de-boned and water.
Mash with a fork because they dissolve in oil.
Add the chopped parsley and a tablespoon of vinegar.
Let soften, then withdrawn from the fire and pour over eggplant.
Accompanying wines: DOC Oltrepò Pavese Riesling Italico, White Colli Maceratesi DOC, DOC Vermentino Di Gallura.
Ingredients and dosing for 4 persons
- 3 eggplant
- 4 salted anchovies
- Garlic
- Parsley
- Olive oil
- 1 tablespoon of wine vinegar