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Jilo cream
🇧🇷Brazil
•View in original language
(Português)
60 min(s)
6 servings
Lilian Boaventura
@queridacomidavegana- Ingredients
- Recipe
- Jiló with peel1/2 kg
- Peeled English Potato400 g
- Chopped tomato1 unit(s)
- Chopped green pepper1 unit(s)
- Minced garlic2 unit(s)
- Chopped Onion1 unit(s)
- Olive oil1 teaspoon
- Alcohol Vinegar1 tablespoon
- Baking soda1 tablespoon
- Salt and pepper to taste
- Soak the eggplant cut into large pieces for 40 minutes in water in vinegar and bicarbonate (covering it completely).
- Cook the potato cut into cubes and set aside.
- Drain the water from the eggplant sauce, wash under running water and cook until soft. Reserve.
- Saute garlic and onion in oil until golden.
- Add the pepper and tomato and saute.
- In the blender, beat the potato and eggplant with water (according to preference).
- Add the oil to the blender with the garlic, onion, tomato and pepper. Beat until very smooth.
- Return this cream to the heat and add salt and pepper to taste.
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