Ingredienti per 4 persons 400 gr spaghetti
3 long aubergines
2 garlic cloves
1 small bunch parsley
extra-virgin alive oil
salt
Preparazione Wash and dry the aubergines. Cut into quite thick slices, place on a sloping surface (a plate will do) and sprinkle with coarse salt to eliminate the bitter juices.
After about 2 hours rinse, drain well, dry and fry in plentiful oil with a little crushed garlic. When cooked, lay on absorbent paper to drain off excess oil.
Cook the spaghetti and when “al dente” drain, mix with the aubergine in a warmed serving dish and sprinkle with a little chopped parsley. Serve the spaghetti hot.
Pagina stampabile
Invia ad un amico
