Berenjena con Vinagreta de Tomate
From maj0had0 18 years ago
- 20 minutes to make
- Serves 6
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!)
Ingredients
- 2 oval ripe eggplants, cut into biteable steak slices shopping list
- 1/3 cup herbal olive oil shopping list
- 3 vine riped tomatoes shopping list
- 3 Tbsp balsamic vinegar shopping list
- 1 red onions, finely chopped shopping list
- 1 green bell pepper, slice into ringsssss shopping list
- 2 tsp capers, minced shopping list
- 3 cloves garlic, minced shopping list
- 1/4 cup fresh basil leaves, exploded...no just chopped! shopping list
- 2 basil sprigs shopping list
- 1 loaf of my Crusty Turkish bread...or French bread shopping list
How to make it
- Take the eggplant slices and leave for 10 min in a water-salt-lemon mix
- While the eggplant is taking a bath, finely chop the tomatoes and place them into a medium size mixing boil.
- Throw the garlic capers and onions into the bowl with tomatoes.
- Dry the eggplants and brush with some olive oil and stir fry them with the mix until all sides are tender to your liking.
- Add salt and pepper to taste
- Make sure that stems are removed from the basil leaves, then chop the basil and place in bowl.
- Pour olive oil and vinegar into the bowl and mix with the other ingredients.
- Allow the eggplants to cool
- Spoon the vinaigrette sauce over the eggplant.
- Serve immediately with sliced bread...OR IT WILL STRAIGHT UP SLICE YOUR FACE
People Who Like This Dish 4
- nealcrispin Burlingame, CA
- clbacon Birmingham, AL
- maj0had0 TR
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments