Piadina with raw, salad and roasted eggplant
starters from Italy - Calabria
translated by Italian with
An appetizing appetizer with the aroma of basil
Wash the aubergines, remove the ends and cut into slices about a centimeter in the lengthwise direction
Turn on the plate and roast the aubergine slices first on one side and then on the other.
In a bowl add oil, vinegar, pepper, salt and oregano. Emulsify with a fork.
Place the roasted aubergines in a serving dish, then season with the vinegar emulsion, the chopped garlic and the fresh basil.