Share
Eggplant appetizer
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
10 servings
Maria Nunes
@maria_nunes_em_casa_de_vo- Ingredients
- Recipe
- medium-sized chopped and peeled eggplant.3 unit(s)
- (tea) of chopped olives1/2 cup
- Yellow Pepper, diced1 unit(s)
- Red bell pepper, diced1 unit(s)
- Green bell pepper, diced1/2 unit(s)
- medium chopped onion1 unit(s)
- pounded garlic2 unit(s)
- olive oil3 tablespoon
- Oregano2 tablespoon
- Black pepper to taste
- Chopped Champignon200 g
- salt1 tablespoon
- Vinegar3 tablespoon
- Peel the eggplants and chop them and put them in water (so they don't darken).
- Sauté the onion and garlic in olive oil, then place the eggplant, squeezing with your hands to remove excess water, then put the peppers and cover (if necessary, add water to prevent them from sticking) as soon as it is cooked. add the olives, oregano, vinegar, chopped mushrooms, salt and stir well, taste the salt and see if it is to your liking.
- Store in a glass with a lid in the fridge and serve, overnight it gets better, serve with toast, crackers, water and salt or bread, it can be used as pizza fillings, snacks, pies, use your imagination.
Did you like this recipe?
You may also like
Simple lemon mousse
Coconut pudding with red berries
Nest milk pavé with strawberry
Lemon mousse
