Marinated Eggplants

INGREDIENTS

• 4 eggplants
• 2 cloves of garlic
• Basil
• Parsley
• Mint
• 4 tbsp of white wine vinegar
• ½ glass of extra virgin olive oil
• Salt
• Pepper

TIMES AND DIFFICULTY LEVEL

• 30 minutes
• Easy

PREPARATION

Cut the eggplants in half and boil them in salted water, keeping them quite firm. Drain and press them to remove excess water, let them cool and, once cold, cut them into small pieces. Transfer them to a salad bowl and season with garlic, oil, vinegar, parsley, oregano, and chopped chili.

NUTRITIONAL VALUE 

Adding fresh chili to the recipe enriches it with vitamin C.