Tasty eggplant (2)
Instructions
Slice the eggplant, add salt, let lose some water with vegetation.
Dry, fry them in plenty of hot oil, drain on paper towels, place them in a bowl.
In frying oil saute the onion, garlic and a sprig of parsley, season with a pinch of oregano and half a cup of vinegar.
Let simmer a few minutes, pour the mixture still warm on the Eggplant and let marinate 2 hours the cool before serving as an appetizer.
Are also good eaten the next day.
