Greetings my friends steemianos, today I come to present a rich recipe of eggplant antispasto, which would be a very economical alternative to share with friends at parties.
INGREDIENTS
2 Eggplants
1 onion
Ingredients for the Vinaigrette
Oil
Vinegar
Garlic
Coriander
Salt
Ground oregano
Vinaigrette
The finite cilantro is cut and the garlic is crushed.
In a bowl place the oil and vinegar. Then combine the cilantro, the garlic, the salt to taste, the oil, the vinegar and the ground oregano. You should marinate this vinaigrette from one day to the next so that it is much better.
ANTIPASTO PREPARATION
The two eggplants are taken and peeled
then they are cut into small squares
They are washed thoroughly after chopping into small pieces and placed in a pot with a little salt, to remove the bitterness of the eggplant, approximately 15 minutes. After spending that time, they are washed again and aubergine is well drained
The eggplant is placed again in a pot with water, and with a little vinegar and cooked for approximately 25 minutes, or until it is tender. Cut the onion into squares and cook until it is transparent. We reserve it in a cup.
Once this is the soft eggplant we drain it again. And proceed to unite the aubergines with the onion and then the vinaigrette
Ready the antipasto
Pasapalos to share
Photos Taken from my Samsung Galaxis phone.
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