Aubergine Salad

Melanzane in Insalata

(5 votes)

3 eggplants
mint leaves
garlic clove
3 tablespoons extra virgin olive oil
3 tablespoons vinegar
salt and pepper

Cut the eggplant into segments and leave them in cold water for half an hour. Bring salted water to the boil in a large saucepan and drop the aubergines in. Cook for 20 minutes and strain. Make a dressing with chopped garlic and mint in oil and vinegar, mix and serve.

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