You may also like
Categories:Viewed: 77 - Published at: 2 years ago
Ingredients
- 8 small eggplants
- 1 teaspoon salt
- 1 tablespoon vinegar
- wild marjoram, to taste
- 1 bay leaf
- 1 tablespoon olive oil
- 4 whole garlic cloves
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon sweet red pepper
Method
- Slightly fry the whole garlic cloves in a pan with the olive oil until brown. Add the fresh ground pepper and the sweet red pepper so they are mixed with the olive oil.
- Then, cook the aubergines in boiling water, adding the contents of the pan, one laurel leaf, a tablespoons of vinegar and a little wild marjoram. Let them boil gently, taking care that the aubergines do not break. They can be kept in this sauce indefinitely. Serve cold.
