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Egglpants "al funghetto"

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

For 4 people
4 eggplants
2 cloves of garlic
1 bunch of parsley
extra virgin olive oil
salt
peper

Instructions

Cut the eggplant into small cubes, place them in a colander, salt and leave to stand for at least an hour.
Separately minced garlic and parsley.
Heat a little oil in a pan and fry the aubergines on all sides, stirring frequently.
Add the minced garlic, salt and pepper.
When the eggplant is cooked, place them on a serving dish and sprinkle with the chopped parsley.


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Notes

A variation of this recipe is to also add tomatoes.

Thanks to Emanuela Barbero, webmaster of Vegan3000 and author of vegan cookbooks

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