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Eggplant Summer




Iodized salt

to taste


2 sprigs

Extra virgin olive oil

to taste

Piccadilly tomatoes

5 unit


5 grams


1 and 1/2 wedges

Side Dishes from Italy

Eggplant Summer

Eggplant Summer


ready in

20 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant Summer

What a good aubergine, I love them! I went to the market and bought some freshly picked eggplants.

Eggplant Summer step 1

step 1

Wash the 5 long and green eggplants of the green part, cut them into cubes and put them aside.

Eggplant Summer step 2

step 2

Take the tomatoes and after having washed them, cut them into cubes.

Eggplant Summer step 3

step 3

At this point in a non-stick frying pan put a string of extra virgin olive oil and garlic clove cut in half, just brown, just the time to feel the aroma.

Eggplant Summer step 4

step 4

Add the tomatoes and let them sizzle until the tomato and garlic scent are all one.

Eggplant Summer step 5

step 5

Then add the aubergines and let them cook on medium heat by turning from time to time.

Eggplant Summer step 6

step 6

After 10 minutes add the parsley to taste and when it is slightly toasted, add the salt. Still 5 minutes and here it is!

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