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Eggplant spiked
1 serving
Eggplant wash and dry. Cut the speck into strips, pepper and grate with pressed garlic. Cut the aubergines along one side, salt inside, put a strip of speck, put in a pan, pour oil and simmer under a lid over a low heat for an hour, periodically turning and watering with standing juice on top.
Eggplant wash and dry. Cut the speck into strips, pepper and grate with pressed garlic. Cut the aubergines along one side, salt inside, put a strip of speck, put in a pan, pour oil and simmer under a lid over a low heat for an hour, periodically turning and watering with standing juice on top.
eggplant - 1 kg, speck (spig, stud) - 200 g, garlic - 1 head, olive oil - 1 cup, ground black pepper to taste, salt to taste
