Contributor: Lucia Fanton
long, glossy and dark aubergines
extra virgin olive oil
Wash and dry the aubergines. Only the peels are needed which is cut into thin slices. Size them like dried what dried mushrooms used to be and use only the most external 2-3 millimetres of the vegetable.
Lightly brown some garlic cloves with hot oil in a casserole. It is not advisable to economize with garlic, so use plenty. When the garlic has turned light brown, take it out from the oil and add the sliced aubergines. Add the minced parsley and flavor with a little salt. Cook under lid for a while, but stir often.
This side dish can be served hot or cold.