Berenjenas De Almagro Aubergines From Almagro Recipes

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BERENJENAS DE ALMAGRO [AUBERGINES FROM ALMAGRO]



Berenjenas De Almagro [aubergines from Almagro] image

Feel like making tapas? Here's a good eggplant recipe. I haven't made it yet so let me know what you think.

Provided by Missy Wombat

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

8 small eggplants
1 teaspoon salt
1 tablespoon vinegar
wild marjoram, to taste
1 bay leaf
1 tablespoon olive oil
4 whole garlic cloves
1/2 teaspoon fresh ground pepper
1/2 teaspoon sweet red pepper

Steps:

  • Slightly fry the whole garlic cloves in a pan with the olive oil until brown. Add the fresh ground pepper and the sweet red pepper so they are mixed with the olive oil.
  • Then, cook the aubergines in boiling water, adding the contents of the pan, one laurel leaf, a tablespoons of vinegar and a little wild marjoram. Let them boil gently, taking care that the aubergines do not break. They can be kept in this sauce indefinitely. Serve cold.

Nutrition Facts : Calories 298.8, Fat 5.5, SaturatedFat 0.8, Sodium 604.1, Carbohydrate 63.7, Fiber 37.4, Sugar 25.8, Protein 11.3

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