500 gr small eggplants
500 gr white mushrooms
125 ml olive oil
6 garlic clove
75 ml dry white wine
Juice from 1 lemon
1/2 bunch thyme
2 tablespoons chopped parsley
HOW TO MAKE IT
Wash and dry the eggplants and cut into rings.
Cut mushrooms in the midle.
Put 3 tablespoons olive oil in a pan and saute’ the mushrooms.
Peel and mince 2 garlic clove, wine, lemon juice and keeping
Put thyme in the pan, add salt and pepper.
Take the pan from the heat and let for 2 hours.
Coat a form with 3 tablespoons olive oil and put eggplant rings in.
Peel and mince 4 garlic clove and put it over the eggplants.
Drizzle with 5 tablespoons olive oil.
Add salt & pepper.
Preheat the oven at 200o C.
Bake at 180o C for 35′.
We put parslay for garnish before serve.