Aubergines with garlic and parmesan
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Young eggplants baked until soft with garlic and olive oil, then sprinkled with parmesan cheese and baked until golden.
Ingredients:
Procedure:
1. Wash and halve the aubergines
2. Cut the flesh into cubes about 1 cm deep, but leave the skin intact
3. Rub the surface with garlic, salt and drizzle with oil
4. Bake at 200 °C for about 50 minutes
5. Remove from the oven, sprinkle with grated cheese and bake until golden brown
6. Serve hot.
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