| 1 |
Eggplant diced and salted |
2
each
|
| 2 |
Onion brunoise |
1/2
each
|
| 3 |
garlic crushed |
2
clove
|
| 4 |
olive oil |
30
ml
|
| 5 |
ginger |
20
g
|
| 6 |
lemon juice |
1
each
|
| 7 |
salt and pepper |
1
pich
|
| 8 |
chopped parsley |
10
g
|
1. place diced eggplant into bowl season with salt. allow to sit for 30 minutes
2. finely dice the onion and saute over medium heat until just soft
3. wash eggplant
4. add eggplant cook 5 minutes
5. place in the oven and bake at 180C for 10 minutes
6. remove and cool
7. add chopped parsley and lemon juice when reheating eggplant