A wonderful appetizer of eggplant
|Cooking time 50 minutes||Number of servings 5|
Eggplant cut into slices, salt well and pour boiling water for half an hour.
Dry with a cloth.
Fry in vegetable oil until Golden brown.
On Board for freezing lay the eggplant, crushed garlic, tomato. Slightly season with salt.
After freezing compactly assembled in a baggie in the freezer until the holidays. Be sure that the fridge was always cheese.