Ingredients
-
3
-
1/4
-
2
-
1
-
1/4
-
3
-
3
-
1/2
-
-
-
-
-
-
-
Directions
Beringela Curtida, This is a recipe I managed to adopt It is a Brazilian appetizer adopted/2006, This is a recipe I managed to adopt It is a Brazilian appetizer adopted/2006
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Steps
|
1
Done
|
Peel Eggplants and Finely Chop Use a Knife, not a Food Processor. |
|
2
Done
|
Place Chopped Eggplant in a Colander It Should Almost Fill a Standard Size Colander It Seems Like a Lot but It Will Reduce by About Two Thirds. |
|
3
Done
|
Toss With Salt and Let It Sit For About 2 Hours Until It Is Soft and the Water Has Been Released Form the Eggplant You Can Check by Squeezing a Piece Between Your Fingers Press the Eggplant Down to Release All of the Liquid. |
|
4
Done
|
Bring 2 Cups Water and One Cup White Vinegar to a Boil in a Pan Large Enough to Hold the Eggplant. |
|
5
Done
|
When the Water Is at a Boil, Add the Eggplant and Stir- Return to a Boil and Cook For About 1 Minute. |
|
6
Done
|
Drain Well and Place Eggplants in a Serving Dish, Toss the Garlic With the Hot Eggplant. |
|
7
Done
|
Season With Olive Oil and Oregano. |
|
8
Done
|
Chill For Best Flavor. |
|
9
Done
|
Serve at Room Temperature. |
