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Eggplant Fermented Caponata-is good for the intestine!
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
30 min(s)
8 servings
Márcia Unfer
@marciaunfer- Ingredients
- Recipe
- Peeled Eggplants2 unit(s)
- Diced Onion2 unit(s)
- Diced Red Bell Pepper1 unit(s)
- Mustard Seed1 teaspoon
- Raisins2 tablespoon
- Bay leaf2 unit(s)
- Sea Salt to taste
- Black pepper to taste
- Lemon Juice1 unit(s)
- Miso1 tablespoon
- Cabbage leaf, or kale…1 unit(s)
- Mix all the ingredients and massage gently with your hands.
- Place in a sanitized glass
- Press with your hands or a spoon until the liquid comes out of the ingredients, which should cover the preparation. If this does not happen, add a little water. Note that there must be a space of 3 fingers between the preparation and the lid of the glass
- Place the sheet on top of the preparation
- Cover without fully closing the glass
- Leave in a dark, dry place or cover with a towel for 48 hours. You will observe the fermentation take place in this period.
- Is ready! Serve with salads, on bread, as a side dish... it has a shelf life of 30 days in the fridge after fermenting!
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