Recipe

Berenjena Con Vinagreta De Tomate Recipe


Berenjena Con Vinagreta De Tomate Recipe Maj0had0 / All my dishes
1 year, 11 months ago
Want a kick in the mouth? Then gobble this up on a rainy day and put some salsa tunes on!!!!!! Try this with some Ayran (Yoghurt water salt and ice with some fresh mint!)
Prep:15m Cook:20m Servings:6

Maj0had0

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Ingredients
  • 2 oval ripe Eggplants, cut into biteable steak slices
  • 1/3 cup herbal Olive Oil
  • 3 vine riped Tomatoes
  • 3 Tbsp Balsamic Vinegar
  • 1 Red Onions, finely chopped
  • 1 Green Bell Pepper, slice into ringsssss
  • 2 tsp Capers, minced
  • 3 Cloves Garlic, minced
  • 1/4 cup Fresh Basil Leaves, exploded...no just chopped!
  • 2 Basil Sprigs
  • 1 loaf of my Crusty Turkish Bread...or french bread

Directions
  1. Take the eggplant slices and leave for 10 min in a water-salt-lemon mix
  2. While the eggplant is taking a bath, finely chop the tomatoes and place them into a medium size mixing boil.
  3. Throw the garlic capers and onions into the bowl with tomatoes.
  4. Dry the eggplants and brush with some olive oil and stir fry them with the mix until all sides are tender to your liking.
  5. Add salt and pepper to taste
  6. Make sure that stems are removed from the basil leaves, then chop the basil and place in bowl.
  7. Pour olive oil and vinegar into the bowl and mix with the other ingredients.
  8. Allow the eggplants to cool
  9. Spoon the vinaigrette sauce over the eggplant.
  10. Serve immediately with sliced bread...OR IT WILL STRAIGHT UP SLICE YOUR FACE

Not quite what you're looking for? See more Vegetarian / Vegetarian
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