Melanzane in Insalata
 

Melanzane in Insalata

3 aubergines (eggplants)
Mint leaves
Garlic clove
3 Tbsp extra virgin olive oil
3 Tbsp vinegar
Salt and pepper

Cut the eggplant into segments and leave them in cold water for half an
hour. Bring salted water to the boil in a large saucepan and drop the
eggplants in. Cook for 20 minutes and strain.
Make a dressing with chopped garlic and mint in oil and vinegar, mix
and serve.

That's it!

Angela's Italian Organic Oregano
http://www.OreganoFromItaly.com

Angela's Italian Organic Oregano is grown on a small mountain in Italy;
an all natural herb, strictly certified organic, and shipped directly
from Italy to you. It's the secret ingredient for all your Italian
recipes.


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