Fried Melanzani

Cut the melanzane into slices and sauté in extensive (=quite a lot) of olive oil. Spread out on a plate and drizzle each slice with Aceto balsamic vinegar so that the vinegar can soak well through the melanzane. Place a small slice of garlic and a mint leaf on each slice. Tastes best lukewarm, but can also be eaten chilled.

Related Recipes:

Turkey Sandwich with Vine Tomatoes and Colorful Salad BouquetPluck mint, cut into thin strips, mix well with cream cheese, sour cream or crème fraiche and curry. Season... Kraaser Goat Cheese in Strudel Leaf with Baked Tomatoes and Eggplant PureeArugula pesto: Roughly chop the washed and dabbed dry arugula and parsley leaves and finely blend with garlic... Spaghettini Shrimp Salad‘Break’ spaghettini to taste, cook in salted water according to package directions (“al... Breaded Tofu with Fried FishBreadcrumbs toast and toast in hot fat. Fry the peeled and cut garlic in olive oil and extinguish with coconut... White Cabbage Salad with Chicken Meat – Goi GaBriefly rinse the chicken breast, dry and make 25 min in little water, cool and cut off the meat. Cut white... Crete Diet: Eggplant PureeHowever, the Crete diet is not a diet in the conventional sense, but a tasty and excellent cuisine with... Raw Fennel and Beetroot with Fried Se …Preparation 1. ) Cut pike fillet into small diagonal tranches and season with iodized salt and pepper. 2)... Greek Easter – Eggplant PureePierce the melanzane a few times with a fork so that they cook more evenly. Place on the oven rack and bake in... Turkish GoulashCut the meat into bite-sized cubes (approx. 3 x 3 cm). Peel and finely chop or grate the onions. Heat the... Baked Mozzarella Sticks with Colorful Salads in Balsamic DressingCut the mozzarella into sticks of the same size (1 cm edge length). Roll the sticks in flour, then turn them...