Pasticho Of Eggplant Aubergine Venezuela Food
PASTICHO OF EGGPLANT (AUBERGINE) (VENEZUELA)
This recipe is from venezuela, pasticho is a diferent pasta. I like more this recipe. ummmmmmmmmmmmm
Provided by Daniel Aguilar
Categories Lunch/Snacks
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Chop the eggplant into fine slices and place in a bowl with water and lemon juice for half an hour.
- Make a batter with the egg, the flour and the spices and "batter" the eggplant. Fry until golden.
- Lightly fry the onions and add the tomato, making a sauce.
- Layer the sauce and the eggplant fritters. Cover with cheese and place in a 350 °C oven for 1/2 hour.
Nutrition Facts : Calories 86.6, Fat 0.5, SaturatedFat 0.1, Sodium 6, Carbohydrate 19.2, Fiber 5.7, Sugar 4.9, Protein 3.1
EGGPLANT (AUBERGINE) CAPONATA
Italian Style Eggplant Appetizer. Very versatile. It's equally good served warm or at room temperature with crusty Italian bread, as well as hot over pasta or chilled as a salad.
Provided by Steve P.
Categories Spreads
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat about 1/4 inch of oil in a large saute pan (as the eggplant will soak it up).
- Brown the eggplant in the oil in small batches.
- Set aside in a stainless steel bowl.
- Note: the eggplant is usually cooked with the skin on it adds color to the dish, however if you find the skin to be particularly tough or stringy you can peel the eggplant and cook it skinned.
- Heat more oil.
- Sauté peppers until soft.
- Add sautéed peppers to bowl with the eggplant.
- Cook onions and garlic until onions are tender.
- Add brown sugar and vinegar and cook 2 minutes more.
- Add tomato puree and green olives and cook until you have a thick, brown sweet-and-sour sauce.
- Pour sauce over eggplant and peppers and toss to coat.
- Add capers, anchovies and herbs, and mix well.
- Adjust seasonings to taste.
- Serve warm or at room temperature with slices of crusty Italian bread.
- Also excellent served hot on top of pasta or chilled and served as a salad.
Nutrition Facts : Calories 348, Fat 6.1, SaturatedFat 0.9, Sodium 816.2, Carbohydrate 73.5, Fiber 14.2, Sugar 53.8, Protein 5.9
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