Frequent Periods At Age 40

recipe in August - eggplant antipasti

eggplant - Antipasti

for an antipasti plate

Ingredients:

3-4 pcs . medium aubergines

(the young are especially crisp)

4-6 sage leaves - the very young

20 g parsley 20 g

basil 2-3 garlic cloves
2-3 tbsp sunflower oil
5 tablespoons balsamic vinegar (good quality)
1 tablespoon balsamic vinegar - Crema

sea salt and freshly ground pepper


Preheat oven to 200 ° C - for 2 sheet 180 degrees convection

Method: Wash
eggplant, stem Remove and cut into approximately 7 mm thick slices (I'm doing it with the bread machine).

stacks, covering it with salt layers, and at least min 30th leave.

Rinse, pat dry and spread on a greased baking sheet (I oils with sunflower oil that is - thin with a brush) and the eggplant lightly with oil . Brush
Ca. ½ hour in the oven if they are not brown, in the end a few minutes to switch on the handle. Chop the herbs finely

, chop garlic very fine - mix.

aubergines in layers in a bowl, sprinkle each with the herbs, add salt if necessary (check before), and pepper and drizzle with the balsamic mixture.
can be drawn in a cool place at least 12 hours. rich

as appetizers or as an accompaniment to meat.

Source: I no longer known