Melanzane Roste

Venetian Eggplant Salad

Preparation info
    • Difficulty

      Easy

Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

Method

Slice the eggplant very thin. Marinate for 30 minutes in olive oil, salt, freshly ground black pepper, chopped garlic</