Eggplants to Quails
Prep.
Time: 40
minutes
Ingredients:
-6 Sicilian eggplants -salt -seed oil.
Procedure:
Remove
from the eggplants little of peel. Cut the eggplants in four parallels slices,
in order to avoid detach from the base. With the same technique and pay
attention cut the slices to julienne of 1 centimetre. Add salt and drain until
they lost all bitter water. Dry and fry in abundant hot oil, until browned.
Place on a sheet of blotting paper in order to eliminate the superfluous oil.