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1hr 10mins

Ingredients Nutrition


  1. Clean the eggplant with cold water and then slice length wise into slices about the thickness of a finger, making horizontal and vertical incisions into the flesh of the vegetable.
  2. Salt these slices and place them in a colander with a plate on top to weight them down. Leave them for about half an hour.
  3. Clean the tomatoes, remove any seeds and dice them.
  4. Rinse the eggplant under cold water and dry them with some kitchen towel.
  5. Arrange a layer of eggplant in an oven dish, scatter some of the diced tomatoes, some crushed garlic, parsley and a little salt and pepper.
  6. Drizzle with olive oil.
  7. Repeat this process with other layers until all of the ingredients are finished. Place in a pre heated oven at 350F/180°C and cook for half an hour.

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