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Eggplant stuffed with chestnut sauce
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
3 servings
Justina Castro
@thynna_gui- Ingredients
- Recipe
- Eggplant1 unit(s)
- Tomato, Onion, Pepper, Garlic1 unit(s)
- Pulled Pork1 cup
- Pepperoni1/2 unit(s)
- Seasonings: turmeric, chimicury, salt and cumin1 to taste
- Chestnut flour1 cup
- Water1 cup
- Cut the eggplant lengthwise. Remove the eggplant core and set aside. Soak in water with vinegar for 20 minutes to remove the bitterness.
- Meanwhile, cut the seasonings into small pieces and add the eggplant core.
- Fry the pepperoni and add the ready and shredded pork. Add the seasonings and let it sauté well until the flavor thickens. Add different seasonings to taste.
- Remove the eggplant from the water and dry it well. Put it in a greased shape and put the stuffing dividing until it's well filled. Bake in the oven for 30 minutes or so.
- Remove and serve with the sauce.
- Sauce: Sauté the onion and garlic in a drizzle of coconut oil. Add the chestnut flour and water. Keep stirring until it becomes a cream. If you need to add more water. Season to taste with salt, chimichury and cumin.
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