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Pickled eggplant (2)


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For 2 people
1 large eggplant
1 lemon
extra virgin olive oil


Cut into round slices the eggplant and place them on a cutting board. Sprinkle with salt and leave for about 1 hour.
Grilled eggplant on both sides, then leave to cool.
Sprinkle with lemon juice, salt, a drizzle of olive oil and chopped parsley.
Leave to rest for at least 20 minutes.
Serve cold as an appetizer or side dish.

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(Thanks to Gena)

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