Berenjenas De Almagro Aubergines From Almagro Food

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

Ingredients

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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