Contributor: Lucia Fanton
long, shiny and dark aubergines
extra virgin olive oil
Wash and dry the aubergines. Only the skins are needed to be peeled and then cut into thin slices. Size them like what dried mushrooms used to be and use only the most external 2-3 millimetres of the vegetable.
In a saucepan, lightly brown a few cloves of garlic in hot oil. It is advisable to use a lot of oil. When the garlic has taken on colour, remove it and add the sliced aubergines. Add the chopped parsley and season with a little salt. Cook under the lid for a while, stirring often.
This side dish can be served hot or cold.