Melanzane in Insalata
Ingredients:
3 aubergines (eggplants)
Mint leaves
Garlic clove
3 tbsp extra virgin olive oil
3 tbsp vinegar
Salt and pepper
Directions:
Cut the eggplant into segments and leave them in cold water for half an hour.
Bring salted water to the boil in a large saucepan and drop the eggplants in.
Cook for 20 minutes and strain.
Make a dressing with chopped garlic and mint in oil and vinegar, mix and serve.