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eggplant paste
🇧🇷Brazil
•View in original language
(Português)
60 min(s)
1 servings
Susana Mattos
@d.cacauconfeitaria- Ingredients
- Recipe
- medium eggplant2 unit(s)
- Green pepper1/2 unit(s)
- Yellow pepper1/2 unit(s)
- Red Pepper1/2 unit(s)
- Sun-dried tomato50 g
- Medium Red Onion1/2 unit(s)
- Garlic Clove4 unit(s)
- Girl's Finger Pepper2 unit(s)
- Black Olives50 g
- Extra Virgin Olive Oil100 ml
- Salt to taste
- Basil to taste
- Oregano to taste
- Chop the eggplant into small cubes and steam for 30 to 40 minutes on low heat. Add vinegar to the water for cooking. Be careful not to overcook.
- While the eggplant is cooking, chop all the other ingredients into small sizes and set aside.
- After the eggplant is cooked, place the peppers, onion and olives in the cooking water to cook for 5 minutes when it comes to a boil, turn off the heat and leave for another 5 minutes in the hot water. After this time, drain the water.
- In a bowl, combine all the cooked ingredients, pepper, garlic, sun-dried tomatoes, salt, basil and oregano and mix well. Lastly, add the oil. Put it in a glass jar and it's ready to eat.
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