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Jiló with black and orange tucupi
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
2 servings
Ruan Felix
@ruanfelix- Ingredients
- Recipe
- Jilós5 unit(s)
- Black Tucupi3 tablespoon
- Apple Cider Vinegar3 tablespoon
- Strained orange juice2 tablespoon
- Brown sugar2 tablespoon
- Corn starch1 teaspoon
- Chopped Ginger1 teaspoon
- Minced garlic1 teaspoon
- Olive oil to taste
- Cut the jilós in half lengthwise and place in a bowl with enough water to cover and 1 tablespoon of vinegar. Leave for 10 minutes.
- While the eggplant is soaking, mix the tucupi, the rest of the vinegar, the orange juice and the sugar and stir well for the ingredients to mix.
- Drain the water from the eggplant and with a clean cloth or paper towel remove the excess water.
- Place the jilós in a roast, smear with oil and bake at 280 degrees for 15 minutes or until golden.
- As soon as the jilós are golden turn off the oven and heat a frying pan with a drizzle of olive oil. Add the ginger and garlic and sweat quickly. Then add the roasted jilós with the pulp part facing down.
- Let it grill for 1 minute and add the sauce. Soon it will thicken. Quickly mix the eggplant and turn off the heat.
- Place the jilós in the center of the plate and with the sauce that is left in the frying pan, drizzle them on top. Consume it right away.
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