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Eggplant Capricio


For the Fresh Mayonnaise:
2 eggs
1 cup olive oil
2 teaspoons lemon juice
6 leaves basil
2 cloves garlic
1 pinch of pepper and salt

For the Capricio:
1 eggplant sliced
flour and egg batter
oil for frying
fresh mozzarella
black pepper


1. Slice eggplant and soak in salt water for three to four hours; dip in egg batter and fry.

2. Fill eggplant with fresh mozzarella, and black pepper.

3. To make mayonnaise, mix egg yolk, lemon juice, chopped basil, garlic and black pepper in a bowl. Add olive oil gradually - making mayonnaise very loose.

4. Marinate eggplant in mayonnaise overnight. Serve chilled.

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