1 cup wheat flour
1 cup crumb of bread
1/2 tbsp butter
Cut the eggplant into slices and detach in salt water, drain and dry, batter through wheat flour, egg and breadcrumbs
Fry in hot oil to reserve, in a pan put a piece of panela with water and balsamic vinegar, let reduce a little and then add the fried eggplants so that the flavors are incorporated
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