Berijela II Antepasto Options

Berijela II Antepasto Options
Eggplant In Snacks For Snack III Options

Ingredients:
3 large aubergines cut into thin slices and then peeled into thin strips
2 large onions, chopped very well
1 cup chopped parsley, finely chopped
½ cup (tea) green olives cut into thin slices, if you wish you can use purple olives
Spices:
1 tablespoon of salt
Balsamic vinegar or red wine vinegar to taste
1 cup extra virgin olive oil
Way of preparing:
Wash the eggplants in running water, dry with paper towel.
Peel the eggplants, cut into thin slices by the length, then peal into thin strips.
Place in a bowl of salt and vinegar, let stand for 30 minutes, drain.
Put a large pan on the fire with plenty of cold water, as soon as it boils, pour the strips of eggplants.
When the boil again counts 5 minutes,
drain ice water on top to stop cooking, or place ice.
The above procedure calls bleaching.
Drain again, squeeze to remove all water.
Pass the eggplant strips into a large bowl, place the chopped onion, washed, dried with paper towel, add the chopped parsley, and the olives.
Season with salt, extra virgin olive oil and balsamic vinegar.
Leave in refrigerator for one to two hours.
To serve:
Place the eggplant mixture into a bun without crumb.
II Option:
It can serve as a filling of pasta.
The above dish is served cold on the beach.
Save the entry of the eggplant in glass with screw cap, inside the refrigerator.
III Option:
With the same recipe above, you can put 1 can or as aliche.