A very tasty recipe ideal to eat with a bruschetta (slice of toasted bread) as a snack or in a salad to accompany any other dish.
- 2 Garlic Clove
- 2 Chillies
- Green cake
- Spoil olive oil
- A few basil leaves (Basilico)
- 3/4 Eggplants
First cut the eggplants into thin slices. Once cut, put them in a colander with salt between each layer of eggplant. In this way they will release a bitter and indigestible black liquid. When a few minutes have passed, drain them with your hands, pressing them lightly so that they release all the liquid. Dry them a little and they will be ready to fry.
Take a frying pan and add a good amount of olive oil. We fry little by little batches of eggplants until they have a light golden color. We place them in a salad bowl.
When we have finished frying them all, we cut the garlic cloves and a few basil leaves (quantity to taste) very finely and add them… Add a splash of vinegar, I use two types of vinegar, apple vinegar and balsamic vinegar. Finally pour over all the ingredients half a glass of good virgin olive oil until all the eggplants are covered. Do not forget to add 2 or 3 whole chili peppers so that they release their flavor. The chili peppers are optional…but recommended….
Throughout the process it should be noted that I have not spoken at any time of adding salt because if you remember we put them at the beginning to release the bitter liquid so it should not be abused. We could get too salty.
And ready! It is a fantastic recipe! The more days it rests is still better because the flavors are integrated! Once you have made the base of the recipe you can add any other ingredient to turn it into a “saporita” salad: cherry tomatoes, black olives or feta cheese. These ingredients go very well with it.
I also recommend you to try it on a slice of toasted bread with some anchovies. It is irresistible and whets the appetite! A wonderful and very Mediterranean antipasti!