Ingredients for 4 people:

  • 1 rabbit, not too finely cut
  • 3 onions
  • 3 cloves of garlic
  • 2 braised aubergines
  • 2 laurel leavel
  • 1 glass of white wine
  • ½ glass of olive oil 
  • Salt
  • Pepper
  • A finely ground mixture of 2 cloves of garlic and 8 toasted almonds


Season the rabbit with salt and pepper and put it in an earthenware dish with hot olive oil. Leave it to cook. 

When the rabbit is golden in colour, add the white wine and a little water. When it is quite well cooked, add the finely chopped strips of onion, the garlic cut into long, thin slices and the laurel. Leave everything to cook on a fairly low flame for a further ¾ hour.  

At the same time, make a finely ground mixture from the two large cloves of garlic and the almonds and add this to the earthenware dish. After 10 minutes, add the braised aubergines in long strips and leave everything to simmer for a further 10 minutes in order to allow the flavours mingle. Serve the dish hot.


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