Share
Eggplant and green zucchini antipasti
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
10 servings
Maria Juliana
@casa_da_ju_boasnovas- Ingredients
- Recipe
- Green Zucchini2 unit(s)
- Eggplant2 unit(s)
- Onion1 unit(s)
- Tomato2 unit(s)
- Black Pepper to taste
- Salt to taste
- Rosemary to taste
- Olives100 mg
- Olive oil300 ml
- Chop the onion, tomato, eggplant and zucchini into very small cubes, season with oil, salt, pepper and rosemary, drizzle with half the oil, place on a platter and cover with aluminum foil, bake for 30 minutes, then remove and leave it until the desired consistency, I leave it on average for another 15 minutes. When it cools down, add the chopped olives.
Did you like this recipe?
You may also like
tapioca bread
pot meat
By
Eggplant and green zucchini antipasti
Lasagna Rose with milk and sugo sauce