Eggplant sautéed with garlic (2)
Eggplant sautéed with garlic (2)
Eggplant sautéed with garlic (2)
5
1
Stefano Moraschini
Wash, cut into chunks, put the eggplant in 1 dish in layers, salting each layer and let rest until they lost their water.
Rinse and dry them well.
Mince the parsley with garlic and Basil; FRY half of the mixture in a pan with oil, then add the eggplant, add salt, pepper and cook on a low flame by adding as the broth.
Just before removing from heat, add the remaining chopped and stir.
Calories calculation
Calories amount per person:
318
Ingredients and dosing for 4 persons
License
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