Share on
Aubergines cooked in olive oil, parsley, and garlic
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
3 medium-sized long eggplants,
1 bunch of basil,
2 cloves of garlic,
2 tablespoons extra virgin olive oil,
salt.
Introduction
Originally from China, eggplants from the Solanaceae family were introduced to Europe by the Arabs in the 15th century, but were not very successful for a long time. When purchasing them, check that the stem is green and still attached, that the skin is taut, without bruises and black spots.
Preparing
This content is not public. Log in to see the recipe preparation.
