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Eggplants with seeds


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For 4 people:
2 eggplant
2 cloves of garlic
1 tablespoon sesame seeds
1 tablespoon sunflower seeds
1 tablespoon almonds
1 tablespoon shoyu


Cut the eggplant into slices about half a cm thick and put them in salt for an hour.
Brown garlic in oil and then blow dried eggplant from their water.
Cover the pan and cook them adding a few tablespoons of water if necessary.
Toast sesame seeds, sunflower and separately the almonds and then chop them.
Join them together and flavored with shoyu.
When the eggplant is cooked, sprinkle with seeds.

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(Thanks to Michela Girotto)

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