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Ingredients Edit

Directions Edit

  1. Peal the aubergine (eggplant) and slice it into 5mm thick discs.
  2. Leave them in salty water for 15 minutes, squeeze the liquid out and dip them in flour.
  3. Fry them in oil until golden brown and soft.
  4. Garnish with chopped parsley leaves and finely chopped garlic.
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