Ingredientes
- Small dark purple eggplants3 kilogram
- Finely chopped parsley6 cup
- Coarsely chopped almonds0.5 kilogram
Alho2 head
Azeite2 liter
Sal0.5 kilogram- Sal3 cup
Água6 liter
Passos
- 1
In a large pot over high heat, heat the water well until it boils.
recipe.minutesUtensílios necessários:
Panela - 2
Remove the green stem from the top of the eggplant only, wash the eggplants well with water, then add them to the boiling water and let them cook for 10 minutes, stirring continuously.
recipe.minutes - 3
Remove the pot from the heat, drain the eggplants from the water, and let them cool.
recipe.minutes - 4
To make the filling, peel the garlic, crush it in a pestle until it becomes smooth, then set it aside.
recipe.minutesUtensílios necessários:
Pilão - 5
In a bowl, combine the parsley, crushed garlic, almonds, one tablespoon of salt, and four tablespoons of olive oil, then mix and set aside.
recipe.minutes - 6
Make a longitudinal slit in the bottom of each eggplant, repeat the process until all are done.
recipe.minutes - 7
Place 1/4 teaspoon of salt inside each eggplant to draw out excess water, then let the salted eggplants drain and release their water for about two hours.
recipe.minutes - 8
Stuff each eggplant with 1/2 tablespoon of the filling, then place them in a jar, adding olive oil until they are fully submerged, and let them become makdous.
recipe.minutesUtensílios necessários:🍳Jar
Fatos nutricionais
Alhopor 100gAzeitepor 100gSalpor 100gSalpor 100gÁguapor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.