Italian Eggplant Sauteed

Ingredients

800 grams eggplant
2 cloves garlic
1 bunch parsley
1 cup vegetable broth (if needed)

Preparation

1
Cut the eggplant into chunks and soak in a basin of water and a bit of salt, leave for 15 to 20 minutes.
2
Rinse the eggplant under the running water and dry with a cloth.
3
In a pan fry the chopped garlic and parsley previously prepared, add the eggplant lower the gas flame and cook slowly, add salt and pepper if you like, broth if needed. Are cooked in 20 - minutes.

 



Yield:

15 servings

Added:

August 31, 2010

Creator:

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