Description
Quick to prepare and very tasty appetizer of eggplant. Never met any fan of eggplant, which would not remain delighted with this appetizer. Good for the festive table for a glass of strong drink, and during the week as a side dish to any meat dishes. Try it!
Ingredients
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Eggplant
8 piece
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Parsley
1 coup
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Garlic
10 tooth
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Soy sauce
125 ml
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Vinegar
125 ml
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Vegetable oil
125 ml
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Honey
2 Tbsp
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Chili
0.5 tsp
Cooking
Eggplant peel, cut into cubes, and cook in boiling, lightly salted water for 3-5 minutes. Drain in a colander and allow to drain.
While the eggplant has drained and cooled, make the filling. Mix in a bowl soy sauce, vegetable oil, vinegar, honey and chilli. All stir well to dissolve the honey.
Greens to chop, garlic to grate or skip through the press. I unfortunately only had parsley, but You take any herbs to your taste, fit and cilantro and Basil, and dill.
In eggplant pour the dressing, put the garlic and herbs. All mix well, allow to infuse for at least 30 minutes and serve. Stored this appetizer in the refrigerator for up to 7 days, the more you insist, the more tastier and tastier!
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