Eggplant Appetizer - Venezuelan Food
Title: Eggplant Appetizer
Cook Time: 2 hours
Level: Medium
Serving: 2 cups
Hello friends. The next recipe is a delicious dish from Venezuela. For over 4000 years was used eggplant in India, came to Europe in the Middle Ages and brought to America the Spanish olonizers. There are several colors, although the best known is the violet. Contains a large amount of water, making it excellent diuretic. Acts as a degreaser, it is highly recommended after eating foods rich in fat. Has very few calories. It preventive antioxidant and certain cancers and heart disease.
Ingredients:
1/2 cup olive oil.
1 cup corn oil
1/3 cup finely chopped garlic
1 kg aubergines
1/2 cup finely chopped flat parsley
Salt
Directions:
Peel eggplant and cut into slices along fine. Then cut the slices into thin strips (julienne) and spreading on a tray.
Sprinkle eggplant with plenty of salt and bring to a pasta strainer to be on a tray, place the eggplant on a plate over the plate and do a little weight.
This process is done so that the eggplant boat water was bitter and dehydrated. Occasionally the eggplant stir and repeat the operation. After an hour, I squeeze the eggplant with your hands and spread out well on the tray.
place the tray in an oven at low heat for about an hour, taking care to stir every 15 minutes eggplant because it tends to stick in the tray.
Remove from oven and cool down once the eggplant is cool, mix with garlic and parsley. Place the mixture in a container and cover with 1 cup of oil and ½ cup of olive oil. Eat the next day.
Personal Suggestion: In hot days it is very pleasant to type preparations vinaigrette or antipasti, I like eating vegetables or canned antipasto with cold biscuits. Enjoy this great appetizer recipe with your family and friends.
