Aubergines Calabrese from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and Fr
Good as a first course or as a vegetable with simply cooked meat. Wash the aubergines and slice lengthwise, about 1 cm/½ in thick. Sprinkle the slices with salt and leave in a colander to drain...
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Cooking tools:
- Chef's knife
- Cutting board
Ingredients
- 2 aubergines, weighing approx. 450 g/1 lb each
- coarse salt
- 2 red chilli peppers, seeded and sliced thinly
- 1 sprig parsley, chopped
- 6 mint leaves, chopped
- freshly ground black pepper
- 6 plum tomatoes or ripe ordinary tomatoes, peeled, seeded and diced
- 2 cloves garlic
- 2 tablespoons light olive oil
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