Eggplants with ginger and chives
This recipe can be a side dish as well as a starting. The dish is rich in antioxidants thanks to the eggplants, here proposed with the peel, to the ginger and chives. Ginger and chives make the recipe tasty and have also a digestive and purifying action.
Ingredients for 4 people
Cut the eggplants into slices with a thickness of 1-2 cm. Bring to boil a pot full of slightly salty water, add the eggplants and cook them for 5 minutes. Be sure that all the eggplant slices are covered by the water, otherwise pull them down with a spoon. Drain the eggplants and leave to cool, then press together 2-3 slices at a time in order to let the water out. in a bowl put a first layer of eggplants, then some freshly grated ginger and a little oil, put a second layer of eggplants, chopped chives and a little oil. Go on in this way until you finish all the ingredients. At the end mix gently and leave a couple of hours before serving.