Pickled eggplants (1)
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For 4 people:
1 red bell pepper
2 cloves garlic
1 sprig rosemary
a sprinkling of oregano
extra virgin olive oil
Peel and slice the eggplant, add salt and let drain for 60 minutes.
Wash and cut the pepper into strips, remove the seeds and inner strands and cook on the grill.
Use the same grill to cook the eggplant, then arrange them on a serving plate, covering them with the peppers and chopped garlic, sage and rosemary.
Sprinkle with a pinch of oregano, salt and pepper, drizzle with a few tablespoons of oil finally esxtravergine.
Put the dish in the refrigerator for several hours before serving.