Antipasto with Zucchini and Eggplant

12/03/2018
Topato
fromTopatoDarth Vader505159060
"Every drink dreams of sharing the table with this summertime Antipasto with Zucchini and Eggplant."
Preparation15 min.
Cooking60 min.
Тotal75 min.
Servings25
Cook
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  • Rating5 out of 5
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Ingredients

Preparation

Cut the zucchini and eggplant into 4 lengthwise, put them in a colander, sprinkle with salt and leave them for about 30 min. to drain.

Once that's done, put them on paper towels and bake at 392°F (200 °C) for about 20 min. or until ready. Once baked, take them out and leave to cool, then peel the eggplant.

Put the oil, vinegar, sugar, salt, finely chopped parsley and pressed garlic in a small pot on the stove and once boiling, stir and remove from the heat.

After the zucchini and eggplant cool, put them in a large bowl, pour on the mixture with the spices and blend until you obtain a homogeneous mixture.find similar recipes here

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