Almagro eggplant uit


February 10, 2015


1Fry the whole garlic cloves a bit until they are brown.

2Add freshly ground pepper and the sweet red paprika.

3Mix well among each other.

4Cook the eggplant in boiling water.

5Add a bay leaf and a cubit to the mixture in the pan.

6Then add a little vinegar and oregano.

7Let them simmer, care that the aubergines do not break.

8They can be kept in the sauce for an indefinite period.

9Serve cold.


8 eggplant kleine

1 teaspoon salt

1 tablespoon vinegar

A little wild marjoram

A bay leaf

1 tablespoon. olive oil

3 of 4 whole cloves of garlic

½ teaspoon. freshly ground pepper

½ teaspoon. sweet red pepper powder