Lasagne in green with vegan pesto and zucchini
by
117 recipes
Eggplant Summer
ingredients
servings
4
Iodized salt
to taste
Parsley
2 sprigs
Extra virgin olive oil
to taste
Piccadilly tomatoes
5 unit
Aubergine
5 grams
Garlic
1 and 1/2 wedges
Side Dishes from Italy
Eggplant Summer
Eggplant Summer
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
What a good aubergine, I love them! I went to the market and bought some freshly picked eggplants.
preparation
step 1
Wash the 5 long and green eggplants of the green part, cut them into cubes and put them aside.
step 2
Take the tomatoes and after having washed them, cut them into cubes.
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.
step 4
Add the tomatoes and let them sizzle until the tomato and garlic scent are all one.
step 5
Then add the aubergines and let them cook on medium heat by turning from time to time.
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!
