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Eggplants with herbs


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For 4 people: 2 eggplants - 2 tomatoes -  2 cloves of garlic- 1 bunch of parsley - 1 tablespoon of oregano -1  tablespoon of basil - 5 or 6 tablespoons of extra virgin olive oil - salt - pepper


Wash the aubergines and cut them in half lengthwise.
Using a knife, make deep cuts on the pulp, but without damaging the outside.
Place the eggplant on a baking tray greased with oil and prepare an emulsion by mixing oil, salt, pepper, chopped parsley, garlic, oregano and basil.
Sprinkle this sauce over the eggplant, so that can penetrate even cuts.
Cut the tomatoes into slices and arrange over the eggplant.
Season with salt and pepper, drizzle with a little olive oil and bake in preheated oven at 160° C for about an hour.

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