Chef de haute cuisineMETHOD
Fry Bringal in hot oil on both sides
remove from oil and layer in a glass bowl as follows;
on each slice of bringal sprinkle one t/sp salt and crushed
garlic clove,
when layers are finished cover with oil and a vinegar.
Store in fridge for 2 days before serving
Fresh bringal must be purple with no green showing Peel
and slice 10 mm thick
For each slice of bringal (Aubergine)
1 clove garlic crushed
natural vinegar
olive oil