INGREDIENTS
- Eggplants Cream
- • Brief cooked corkscrew pasta 300 gr
- • Eggplant 1 u. burned on the range
- • 1 clove garlic
- • 50 g of toasted almonds
- • Salt and pepper
- • Olive oil
- Fried eggplant
- • 1 u. Harvested
- • Chickpea flour
- • Salt pepper
- • Oil for frying
- • 1u grilled zucchini
- • Chopped parsley for the tip
- • Lemon juice
Gladys teaches us methods to clear up lunch or dinner with contemporary and totally different salads.
- For one of many eggplants, burn on the range, peel and place in a mixer glass: almonds, 1 clove of garlic, salt and pepper.
- Combine with a great splash of olive oil till you receive a clean cream. Reserve.
- Minimize slices of eggplant, salt and wait a couple of minutes for slightly liquid to launch.
- Identical to this, move by means of chickpea flour and fry.
- Combine the noodles with the eggplant cream, add the grilled zucchini, combine and plate.
- On high, place the fried eggplant and chopped parsley and lemon juice.
