Creamed Eggplant - Italian Food
Title: Creamed eggplant
Cook Time: 1 hour
Level: Easy
Serving: 4
Eggplant is a vegetable that is not notable for having a high nutritive value and energy, but it is estimated that contains significant dietary qualities, diuretic (due to their high water content) and good levels of potassium. It is also a delicious vegetable may be consumed in many ways.
Ingredients:
- 2 large eggplants
- 2 cloves garlic
- 1 ripe tomato
- 1 small onion
- 1 cup olive oil
- 1 teaspoon vinegar
- Salt and pepper
Directions:
Roast eggplants at 350 degrees for 30 to 45 minutes, or until soft.
Peel tomatoes, remove seeds and chop.
Peel the garlic and onion and chop both very finely.
Peel the roasted eggplant and cut while still hot.
Crushed in a mortar the garlic, onion, tomato and eggplant.
Working with the dough while adding the oil into fine thread, until looks like mayonnaise.
Add vinegar, salt and a pinch of pepper.
Personal Suggestion: This is an easy and tasty appetizer recipe, serve with slices of lightly toasted bread and crackers.
