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pepper Eggplant rolls with butter potatoes


INGREDIENTS (serves 4)
4
Eggplant purple flour '00 '
grated cheese
an egg
parsley salt


PREPARATION:
Wash the eggplants, cut into pieces large enough, then put them in water and boil for 10 minutes (not be too soft, the right).
Drain and let cool, meanwhile, beat the egg in a bowl with the cheese and add some parsley and salt. Once cooled
past the eggplant in the egg immediately after the meal and put to fry in a pan with hot oil until golden. Retire with a slotted spoon, put them to dry on absorbent kitchen paper and serve salt very hot!

Difficulty Easy
Time 20 Minutes

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INGREDIENTS (serves 4)

600 g potato 30 g butter, chopped parsley


nutmeg salt pepper



PREPARATION Peel the potatoes, wash and cut into slices using a serrated knife blade, so that each slice there is a groove.
Meanwhile, put a saucepan with plenty of water, when boiling add salt and then put in the potatoes cook for about ten minutes.
Meanwhile, prepare the butter, and cut it into pieces with a soft cream, working with a wooden spoon. When it became very homogeneous and smooth add the salt, pepper and a little nutmeg, then mix everything.
Drain the potatoes and then let them dry on a tray, while that with a bit of butter prepared Grease a baking dish (preferably porcelain is), place the potatoes covering them with melted butter.
Place in oven for 30 minutes to 190 °.
When the potatoes look golden on the surface, remove the pan let cool and cover with a little chopped parsley, then serve warm.

Time 60 Minutes Difficulty
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