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Canned Easy Vegan Eggplant đ
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
20 min(s)
15 servings
Livia Fernandes
@liviafulle- Ingredients
- Recipe
- Eggplant2 unit(s)
- Onion1 unit(s)
- Green pepper1 unit(s)
- Red Bell Pepper1 unit(s)
- Vinegar for soaking the eggplants to taste
- Chopped Green Olives1 cup
- Extra virgin olive oil1 cup
- Chimichurri2 teaspoon
- Salt to taste
- Oregano to taste
- Black raisins (optional)1/2 cup
- Chopped walnuts (optional)1/2 cup
- First let the eggplants soak in vinegar for about 30 minutes
- Drain the vinegar and cut the aubergines into strips or pieces
- Cut the onion into half moons
- Cut the peppers into strips or chunks.
- In a bowl place the eggplants, peppers, onion, green olives, raisins and walnuts and mix well
- Add the spices and oil and mix again.
- Transfer to a baking sheet and cover with aluminum foil.
- Bake in preheated oven for about 40 minutes or until very soft.
- Allow to cool completely and transfer to a glass jar.
- Take it to the fridge for like 2 hours or overnight đ
- Serve then đ
- Tip: it combines with toast, French bread, Italian bread in addition to being. Excellent accompaniment during meals đ
- Store covered and in the refrigerator
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