A Brazilian anti-pasto - appetizer

[Guest guest]

A Brazilian anti-pasto

 

First: slice 2 eggplants,

then quarter into cubes.

 

Second: scatter in cake pan

and cover with sea salt and

a little olive oil.

 

Third: bake at 350 degrees

F for 20-3-0 minutes to

dry the eggplant until

quite soft.

 

Fourth: mix in chopped

parsley, green onions.

 

Fifth: chop 2 cloves of

garlic, a number of black

olives, some green olives

(as large as possible)

mix in.

 

Sixth: add 1/2 cup of

raisins.

 

Seventh: add 1/2 cup of

olive oil, 1/2 cup white

vinegar, and some sea salt.

 

Eighth: Put in plastic

container in the fridge

for 4 days, then serve.

 

Will keep fresh for

several weeks.

 

From a Recipe of Rosa,

from the Garcao family

of Sao Paulo.

 

 

 

--

_____________

Get your free email from http://mail.doramail.com

 

Powered by Outblaze