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Emilia

Emilia Molinari
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Recipe

Garlic eggplants

1h 30 mins
Low
22
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A recipe for aubergines very easy to prepare and delicious. Since they are prepared baked with a little olive oil, parsley, garlic and bread crumbs. This way the aubergines are crispy and with a lot of flavor. Serve with some lettuce leaves.
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Ingredients

6 portions
  • 6 eggplants, median
  • 12 teaspoons olive oil
  • 2 tablespoons parsley, chopped
  • 3 cloves garlic, fine minced
  • 1 cup bread, grated

Preparation

Wash the aubergines and without peeling remove the tail and split in half lengthwise. They are lightly salted and put on their mouth under an hour or so to release their water.
Rinse the aubergines and dry them. In a pan put oil and fry a little on the stomach, the meat touching the pan to be cooked, put salt and pepper. Then arrange them in a refractory, face up.
Sprinkle with garlic and parsley, then with ground bread. Spray the rest of the oil and put them in the oven until golden, about 20 minutes.

PRESENTATION

Serve in a platter with lettuce and parsley leaves around.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
70.8
kcal
3.54%
Carbohydrate, by difference
7.4
g
2.47%
Protein
1.4
g
2.8%
Total lipid (fat)
4.5
g
6.92%
100
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Provided by USDA
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