Look after your liver

People :

4

Preparation time :

25 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 2 medium eggplants 
  • 3 carrots
  • 4 radishes
  • 1 cup chopped parsley
  • 200ml olive oil
  • Salt
  • Pepper
Preparation
  1. Wash the eggplants, dry and cut lengthwise into ½ inch slices. Peel the carrots and cut into sticks. 
  2. Boil the carrot sticks in plenty of salted water and set aside. 
  3. Heat a wide frying pan greased with olive oil, cook the egg plant in batches one minute per side, reserve on a paper towel to remove the excess oil. 
  4. Place the parsley in a mixing bowl and cover with the olive oil, blend well. 
  5. Take the eggplant and place on some carrot sticks and roll them pressing a little with your fingers. 
  6. Wash the radishes and and dip in the parsley oil. 
  7. Serve the eggplant rolls with slices of radish and parsley oil.
After cooking the carrots place them in iced water to preserve their colors and properties.

Additional information

People :

4

Preparation time :

25 min

Difficulty:

Easy