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- Ingredients
- Recipe
- 2 large eggplants2 unit(s)
- Green Pepper1 unit(s)
- Large onion1 unit(s)
- Crushed garlic cloves3 unit(s)
- Oregano to taste
- Parsley, chives and parsley to taste
- Salt to taste
- Olive oil for sauteing to taste
- Peel the eggplants and cut them into strips, remove the seeds from the peppers and cut them into slices.
- In a pan, sauté the chopped onion and the crushed garlic in olive oil, then add the eggplant in strips, the peppers, salt and stir so it doesn't stick to the bottom.
- When the eggplant is well sautéed and soft, turn off the heat and add the chives.
- Put it in a glass container, splash and let it cool, add olive oil to taste, then cover and take it to the fridge. Once it's cold, you can consume it.
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