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Instructions
1. Select well formed and patterned medium-sized eggplants and wash them.
2. With the tip of the knife, make cuts dividing each eggplant into eight equal sections, leaving them
attached at the stem end.
3. With the tip of the knife, cut each section into an inner and an outer petal, taking care that they do not become detached. Trim the tips of the petals to points, and then soak the eggplants immediately
in a mixture of water and lime juice to prevent them from blackening.
4. With the tip of the knife, carefully spread the petals attractively.
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