Crispy Melanzane Herb Nest
Back to Risotto Nero del MareCooking
Step 1 of 7
Method
1 of 7
Cut the aubergine skin into very fine julienne, season lightly with salt and leave for 10 minutes.
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What you are cooking with
Garnish
- from 1/4 aubergine Aubergine skin, cut into very fine julienne
- 8 leaves to 10 leaves Flat-leaf parsley leaves
- 8 each Capers, fried
- a pinch Lemon zest
- a pinch Maldon sea salt
- as needed Frying oil