ROASTED EGGPLANT IN APPLE CIDER VINEGAR BASIL SAUCE


ROASTED EGGPLANT IN APPLE CIDER VINEGAR BASIL SAUCE

 peppe57
  • Difficulty: 1
  • Cost: 1
  • Preparation: 2
  • Servings: 8

Appetizer prepared and served for dinner a few nights ago by a new friend (Marella) who joined our group. She is vegan. The dishes he presented us were very good but this appetizer particularly impressed me. I asked her for the recipes and I had them without difficulty. What I indicate are the doses for 6-8 people.

INGREDIANTS

  • eggplant
  • cloves garlic
  • bunch of basil
  • tablespoons apple cider vinegar
  • ½ glass of extra virgin olive oil
  • to taste salt
  • to taste croutons of bread

INSTRUCTIONS

  1. Wash the aubergines, cut them into slices lengthwise, put them in a colander sprinkled with salt so that they lose some of their bitter vegetation water.
  2. In the glass of the mixer, add the basil, garlic, ½ glass of oil, 2 tablespoons of apple cider vinegar and a pinch of teaspoon of salt. Blend until you get a smooth sauce.
  3. Clean the aubergines from the salt and cook them on both sides on a hot plate.
  4. In a salad bowl, mix the aubergines with basil sauce and, after adding salt if necessary, leave to rest for about 12 hours in the refrigerator.
  5. Before serving, let the aubergines return to room temperature, then serve them with slices of toasted bread

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