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EGGPLANT LITTLE DICES DADOLATA DI MELANZANE

  • I Love Italian Food
  • Mar 20, 2016
  • 1 min read

INGREDIENTS: eggplant, 2 basil, a few leaves toasted almonds, 2,5 oz oil, to taste salt, to taste

METHOD: Cut the eggplant into cubes 3-4 cm thick, sprinkle with salt and leave to drain for about half an hour. Pass them under water, drain and dry. Make a crumble with almonds. Adjust the fryer to 180°C and fry the cubes until they are golden. Put on paper towels and transfer into a bowl, add chopped almonds, a pinch of salt and basil.

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