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Long Eggplant Salted In Frying Pan

ingredients

servings

4

Extra virgin olive oil

to taste

Iodized salt

to taste

Garlic

3 wedges

Cherry tomatoes

250 oz

Aubergine

400 oz

Side Dishes from Italy

Long Eggplant Salted In Frying Pan

Long Eggplant Salted In Frying Pan

vegan

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Long Eggplant Salted In Frying Pan

Long aubergines sautéed with tomato tomatoes, a real pleasure for eggplant lovers.

Long Eggplant Salted In Frying Pan step 1

step 1

First, prepare the vegetables: wash, pepper private and cut the aubergines for the long then again in the middle and then over.

Long Eggplant Salted In Frying Pan step 2

step 2

Same thing for dairy tomatoes, wash them and cut them into four.

Long Eggplant Salted In Frying Pan step 3

step 3

Take a non-stick frying pan pour a string of extra virgin olive oil and the three cloves of garlic clean and crushed.

Long Eggplant Salted In Frying Pan step 4

step 4

Let it suck, then add the dill tomatoes, previously cut.

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Long Eggplant Salted In Frying Pan step 5

step 5

Turn on a wooden spoon, salt and let bake on medium heat without lid for about 3 minutes.

Long Eggplant Salted In Frying Pan step 6

step 6

At this point add the aubergines, just salt it in order to release it and do not have to add liquids to cooking.

Long Eggplant Salted In Frying Pan step 7

step 7

Turn and cover with the lid. Let it cook low for about 15/20 minutes, taking care to check and turn every now and then to stir the flavors and do not put the aubergines on the bottom.

Long Eggplant Salted In Frying Pan step 8

step 8

Turn off the fire when they are soft and let them tasten in the pan for 10 minutes with the lid. The more you leave it there will be better.

Long Eggplant Salted In Frying Pan step 9

step 9

Heat if necessary, served with a good slice of hard wheat bread, here the recipe. Done!

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