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Eggplant fried with rustic milk
1 serving
peel the aubergines, cut into circles or slices and salt, squeeze and fry in melted butter after 30 minutes. then lay them in rows, between them scorch the rustic squash with crushed garlic, and on top - rustic squash and oil heated with red ground pepper.
peel the aubergines, cut into circles or slices and salt, squeeze and fry in melted butter after 30 minutes. then lay them in rows, between them scorch the rustic squash with crushed garlic, and on top - rustic squash and oil heated with red ground pepper.
aubergine - 142 g, melted butter - 10 g, rustic milk - 75 g, garlic - 3 g, salt - 2 g, red pepper - 1 g
