Here it is a recipe for the summer season, light and easy to do! Enjoy your meal!This recipe serves two people, takes about 30 minutes.

1 white eggplant
2 medium potatoes
1 tablespoon of parsley
1 teaspoon of turmeric
salt to taste
oil to taste

Wash thoroughly eggplant and potatoes. In the meantime, pour some water in a pot, and place it on a medium heat. As soon as it starts boiling, put there the potatoes (you can peel them once done). Halve the eggplant, place it in a pan, laid on its outside; cook over a low heat for about 20 minutes. Once the potatoes are ready, drain them, remove the skin and season with parsley, turmeric, salt and oil. Get the eggplant, whose flesh must be extremely soft, empty the inner part to form an oval, where you place the potatoes with a spoon. Serve cold.

Chef: Blueyes from VeganBlog

  1. EleonoraNW3 19 July 2011 at 07:06

    These are smart ๐Ÿ™‚ I like them! Well done

  2. saffron 19 July 2011 at 20:27

    never seen these white aubergines ๐Ÿ™‚
    your “eggs” seem so yummy

  3. Lali degli Elfi 10 November 2014 at 12:08

    What a original recipe ๐Ÿ˜€ !!!
    Slurrrrp ๐Ÿ˜› !

  4. Lali degli Elfi 10 November 2014 at 12:09

    Ehm… I wanted to write “an original” ๐Ÿ˜ณ !

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