For 4 people
Step 1 of 4
2 eggplant4 tablespoons extra virgin olive oil
Cut 2 eggplants into 5mm slices. Brown them in a pan with olive oil until the flesh is tender and translucent. Blot excess fat.
Step 1 of 4
Cut 2 eggplants into 5mm slices. Brown them in a pan with olive oil until the flesh is tender and translucent. Blot excess fat.