Wash the eggplants, roast them whole on the grill, turning them often. After the cooking, cut them to half in length, eliminate the peel, engrave the pulp, and put the eggplants in a bowl. Mix the olive oil, salt, and pepper; season the eggplants with the liquid. Allow to cool and serve.
Regional Recipe from Sardinia
books-on-italy.com
books-on-italy.com
books-on-italy.com
books-on-italy.com
Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.
Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.
