Marinated melazane
Instructions
Wash the eggplants and cut them into slices high half a centimetre.
Put them in salt in a plate tilted and with a weight on top to remove bitter water.
After 30 minutes, rinse quickly, dry, brush with a little oil and let them roast in a pan on fire.
In a bowl mix 10 mint leaves, chopped chilli, garlic cloves, finely chopped capers desalted and finely chopped, salt and pepper.
In a salad bowl with a layer of Eggplant, 1 tablespoon seasoning and continue with the layers until exhaustion ingredients.
Sprayed with a glass of oil and leave to marinate in a cool place at least 6 hours.
In summer it can replace a first.
