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Eggplant caviar

Uma receita diferente. Combina com o Natal Read more


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Tempo de preparo

120 min(s)


4 servings

  • Ingredients
  • Recipe
  • Eggplant2 unit(s)
  • Garlic cloves2 unit(s)
  • Thyme to taste
  • Rosemary to taste
  • Olive Oil to taste
  • Lemon juice1 unit(s)
  • Coriander to taste
  • Natural yogurt1 unit(s)
  • Salt to taste
  • Black pepper to taste
  1. Cut the eggplants in half lengthwise. Then lightly make checkered lines on them.
  2. Break the garlic cloves in half lengthwise and rub into the eggplant pulp.
  3. Cover two halves with thyme and two with rosemary.
  4. Drizzle the eggplants with a drizzle of olive oil and add a pinch of salt.
  5. Place the broken garlic cloves in each of the eggplant halves.
  6. Put each equivalent half back together and wrap them in aluminum foil.
  7. Place them on a baking sheet in the oven preheated to 180°C for half an hour.
  8. Remove the eggplants from the oven and scrape out the pulp with a spoon. Discard the peels.
  9. Arrange the pulp on a cutting board and beat it with a knife so that it becomes loose.
  10. In a frying pan, heat a drizzle of olive oil and fry the pulp for about 30 seconds, just to evaporate the water from them.
  11. Place the pulp in a bowl and add the lemon juice, coriander, natural yogurt, salt and black pepper.
  12. Mix well.
  13. Store in the refrigerator for at least a day to check.
  14. Serve with toast or crackers.

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