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Marinated eggplant purple scented with fresh basil and red onion

ingredients

servings

5

Apple vinegar

2 spoons

Lemons

1 half

Extra virgin olive oil

4 spoons

Garlic

1 half wedge

Black pepper

to taste

Natural sea salt

to taste

Basil

6 leafs

Red onions from Acquaviva delle Fonti

1 unit

Aubergine

1 unit

starters from Italy

Marinated eggplant purple scented with fresh basil and red onion

Marinated eggplant purple scented with fresh basil and red onion

vegan

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Marinated eggplant purple scented with fresh basil and red onion

A few ingredients to create a tasty and light appetizer!

Marinated eggplant purple scented with fresh basil and red onion step 1

step 1

Wash the eggplant and then cut into thin slices.

Marinated eggplant purple scented with fresh basil and red onion step 2

step 2

In a small bowl, pour the oil extra virgin olive oil, Organic Apple Vinegar, Sea Salt Integral Bio, a bit of powdered pepper, chopped garlic, lemon juice and mix well.

Marinated eggplant purple scented with fresh basil and red onion step 3

step 3

Lay on a flat plate eggplant slices and then sprinkle over the sauce for marinating. Refrigerate for a few hours.

Marinated eggplant purple scented with fresh basil and red onion step 4

step 4

To do limpiattamento of roses with the slices of eggplant or even the simple rolls.

Marinated eggplant purple scented with fresh basil and red onion step 5

step 5

Sprinkle over chopped leaves of fresh basil and red onion. Serve cold.

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