Antepasto de berinjela

Preparation Method

For eggplant

1. In a bowl, mix the eggplant with the salt
2. Put in a sieve over a baking dish for 30 minutes.
3. Rinse the eggplant well until all the salt is removed.
4. Squeeze well until very dry, set aside.

For the braising

1. In a bowl mix all the chopped and rolled ingredients.
2. Wrap the whole preparation with Soya Canola Oil and vinegar
.
3. Adjust the black pepper and salt.
4. Spread out on a baking sheet and place in a preheated oven at 200°C for about 20 minutes, stirring halfway through.

Tips: Store in an airtight container and refrigerate, it can be consumed within 3 days.

To help the process of removing the liquid from the eggplant, use a potato masher which will help remove the liquid accumulated in the eggplant.

Cut the strips in half if they are too big