Piadina with raw, salad and roasted eggplant
23 recipes
Roasted eggplants
ingredients
servings
6
Aubergine
2 unit
Extra virgin olive oil
to taste
White vinegar
1 spoon
Garlic
1 wedge
Salt
to taste
Pepper
to taste
Basil
3 leafs
Oregano
to taste
starters from Italy - Calabria
Roasted eggplants
Roasted eggplants
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An appetizing appetizer with the aroma of basil
preparation
step 1
Wash the aubergines, remove the ends and cut into slices about a centimeter in the lengthwise direction
step 2
Turn on the plate and roast the aubergine slices first on one side and then on the other.
step 3
In a bowl add oil, vinegar, pepper, salt and oregano. Emulsify with a fork.
step 4
Place the roasted aubergines in a serving dish, then season with the vinegar emulsion, the chopped garlic and the fresh basil.
