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Eggplant appetizer with raisins
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
45 min(s)
4 servings
Gastão2023
@gastaofitness- Ingredients
- Recipe
- Sliced large eggplant2 unit(s)
- Sliced Yellow Bell Pepper1 unit(s)
- Sliced Green Red Pepper1 unit(s)
- Garlic cloves5 unit(s)
- Sliced Onion1 unit(s)
- Pitted olives100 g
- Raisins30 g
- Seasoning to taste
- Extra virgin olive oil (a lot 😏 to taste
- Chop the onion and garlic and place in a pan with 1-2 tablespoons of olive oil. Turn on medium heat.
- Turn on the medium fire and let it braise, stirring from time to time, until it starts to gold.
- Then wash and chop the peppers without the seeds. Reserve
- In this recipe I used red peppers and yellow peppers to achieve a color contrast. Besides, the yellow pepper is slightly sweet, so it's worth including it!
- Wash and chop the eggplant, the same size as the chopped peppers. Place in a bowl with water until covered and 1 tablespoon of salt and leave for 10-15 minutes - this is a trick for the eggplant not to become bitter or dark. Then run and book.
- Add the eggplant to the sautéed onion and garlic and add salt to taste. Stir and cook until the eggplant wilts a little. Add the peppers, olives, raisins and seasonings to taste and saute until everything is wilted.
- Add oil to the pan each time you feel the vegetables stick to it. The seasonings used are to taste, I only put salt and oregano.
- When the eggplant antipasto in the pan is on point, with all the vegetables well wilted, turn it off and let it cool. Then transfer to a container with a lid, book in the fridge and serve the next day.
- Delight yourself with this eggplant salad and let us know in the comments what you think. If you liked it, check it out too.
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