Melanzane in Insalata
3 aubergines (eggplants)
Mint leaves
Garlic clove
3 Tbsp extra virgin olive oil
3 Tbsp 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
eggplants in. Cook for 20 minutes and strain.
Make a dressing with chopped garlic and mint in oil and vinegar, mix
and serve.
That's it!
Angela's Italian Organic Oregano
http://www.OreganoFromItaly.com
Angela's Italian Organic Oregano is grown on a small mountain in Italy;
an all natural herb, strictly certified organic, and shipped directly
from Italy to you. It's the secret ingredient for all your Italian
recipes.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/