AUBERGINES A LA BORDELAISE



4 eggplants, coarse salt, 2 slices of stale breadcrumbs, 2 cloves of garlic, 1 bunch of parsley, salt, pepper, 2 tbsp of oil.


Peel the aubergines, cut them into slices, sprinkle them with coarse salt and let drain for 45 min. 

Rinse them and pat them dry. 

Crumble the bread, chop the garlic and parsley. 

Plunge the aubergines into the frying pan (4 or 5 slices at a time), drain as you go.

measured on absorbent paper. 

Fry the prepared mince with 2 tbsp of oil.

When all the eggplant slices are cooked, add them to the pan of minced meat, let simmer for a few minutes and serve.


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