ANTIPASTO DE BERENJENA Y PIMENTÓN la mejor receta y más fácil

This appetizer is very simple to make. It's a wonderful and delicious appetizer; it keeps well covered in a glass container for many days. Serve as a snack, as an appetizer, or as a side dish at a buffet. The perfect accompaniment to main dishes. Super delicious. INGREDIENTS: 10 eggplants. 4 large red bell peppers. 1 head of crushed garlic. 2 cups of oil. 1 cup of vinegar. 2 tablespoons of sugar. 3 teaspoons of salt. 10 basil leaves; you can also use cilantro or parsley. 1/2 teaspoon of pepper. Wok, griddle, or non-stick skillet. Preparation: Wash the eggplants thoroughly and cut them into thin strips, reserving their skin. Wash the bell peppers thoroughly, remove the seeds and white veins, and cut them into julienne strips. Add a little oil to the wok or frying pan and heat. Add the eggplants and let them cook, stirring constantly so that they cook evenly. This will take a few minutes. You'll notice they'll darken and dry out a bit. Remove from the wok or frying pan and place on a tray to cool completely. Set aside. Do the same with the bell peppers, but only for about 2 minutes to seal them. Don't let them start to sweat. Remove from the wok and place them on another tray, separate and set aside. Once they're cool, make the vinaigrette. Combine the oil, vinegar, salt, sugar, and pepper in a bowl and mix well with a whisk until smooth. Finely chop the leaves of whatever vegetable you're using, crush the garlic, and add to the previous mixture. Mix. In a bowl, combine the eggplant with the bell pepper, add the previous preparation, mix well, and it's ready to eat, making an excellent side dish. You can store it in a refrigerated glass jar, as it will last a long time. ---------------------------------------------------- Fantasyland Quincas Moreira Crianças | Feliz