Aubergine slices grilled, then preserved in oil with garlic, chilli and parsley. An antipasto ready to serve.
Fresh aubergines are sliced and grilled, then covered with sunflower oil, garlic, chilli, parsley, salt and wine vinegar. A Sicilian recipe.
The flesh is meltingly soft, with a chargrilled taste. Serve them as a starter, rolled around a fresh cheese, or in a panino. They also go well with grilled meat.
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Aubergine slices grilled, then preserved in oil with garlic, chilli and parsley. An antipasto ready to serve.
