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sweet and sour eggplant
🇧🇷Brazil
•View in original language
(Português)
50 min(s)
4 servings
Ruan Felix
@ruanfelix- Ingredients
- Recipe
- Diced Eggplants4 unit(s)
- Finely chopped onion1 unit(s)
- Diced Tomatoes4 unit(s)
- Pitted green olives60 g
- Dried apricot100 g
- Chopped parsley1 unit(s)
- Tomato Extract2 tablespoon
- Dry white wine1/2 cup
- Filtered water1 cup
- Smoked paprika1 tablespoon
- Coriander powder1/2 tablespoon
- Bay leaf1 unit(s)
- Lemon1 unit(s)
- Olive oil to taste
- Salt and pepper to taste
- Place the apricots to soak in the wine for 30 minutes.
- While the apricots are hydrating, place the eggplants on a tray, smear them with oil and bake at 280g until golden.
- In a pan heat the oil and add the onion. Saute until translucent.
- Add the tomato, extract and spices and mix well until you get a paste.
- Add the roasted eggplants, the hydrated apricots with the wine, the water, salt, pepper and stir for a few minutes and let it boil for 10 minutes, or until the alcohol evaporates.
- Correct the salt and pepper, turn off the heat and finish with the parsley and lemon juice.
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