Serves: 4
500 gr Perlina eggplants
00 grade flour, as needed for coating
Sunflower oil for frying
Balsamic vinegar
Directions: Slice the Perlina eggplants lengthwise, coat them in flour and fry in a deep pan filled with sunflower oil. Cook until golden-brown on both sides, then place on a serving dish, sprinkle some salt on top and drizzle with balsamic vinegar. Serve cold as a started or side dish.