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Eggplant Salad or Antepasto
Benefits of Eggplant
Did you know that eggplant belongs to the family of chili? Me neither, I learned this researching to write this "post"! I also learned that scientific studies show that it can reduce by 30% the rate of cholesterol. Because this fruit is rich in proteins, vitamins (B1, B2, B5, C), minerals (calcium, phosphorus, iron, potassium, magnesium) and alkaloids, which act by decreasing blood pressure, preventing atherosclerosis, naturalists recommend their consumption to prevent certain ailments related to blood flow.
The best eggplants are firm structure and barks very bright. The opaque and soft are already old and lost some nutritional properties.
It can be used to prepare various dishes like soufflés, pies, salad, stuffed among other various ways until the Parmesan and lasagna. Baked, fried, roasted or grilled eggplant combines well with peppers, tomatoes, onions and olives, making it a great accompaniment to grilled meats and baked. Also you can do with vinegar with hot portions distinctive flavor. With the eggplant, you can make pies palatable. If stored inside the refrigerator that lasts one to two weeks. Some people tend to remove the bitter taste that characterizes it, cut it in half, rub with salt and drain, leave it open or covered with water and salt, lemon or vinegar, for at least 15 minutes. Drain and then dry with paper towels. Here is a delicious recipe for Eggplant Salad, tested and approved for me and my family for many years. It can also be used as an antipasto eating with bread.
The best eggplants are firm structure and barks very bright. The opaque and soft are already old and lost some nutritional properties.
It can be used to prepare various dishes like soufflés, pies, salad, stuffed among other various ways until the Parmesan and lasagna. Baked, fried, roasted or grilled eggplant combines well with peppers, tomatoes, onions and olives, making it a great accompaniment to grilled meats and baked. Also you can do with vinegar with hot portions distinctive flavor. With the eggplant, you can make pies palatable. If stored inside the refrigerator that lasts one to two weeks. Some people tend to remove the bitter taste that characterizes it, cut it in half, rub with salt and drain, leave it open or covered with water and salt, lemon or vinegar, for at least 15 minutes. Drain and then dry with paper towels. Here is a delicious recipe for Eggplant Salad, tested and approved for me and my family for many years. It can also be used as an antipasto eating with bread.
Ingredients
- 1 large eggplant, chopped into pieces cylindrical, as shown in the first photo.
- 1 large chopped red onion,
- 3 tablespoons of parsley,
- 3 tablespoons of olive oil
- 3 tablespoon of apple or red vinegar
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 large red pepper, chopped
Instructions
- Cook the eggplant for 10 minutes after watering boil, until be tender.
- Drain the water from the eggplant and let it cool down.
- Add the parsley, onion and red pepper and.
- Season with olive oil, vinegar, salt and black pepper.
- Refrigerate for about 30 minutes. Serve cold.
Enjoy this recipe as a salad or you can eat it with bread and mayonnaise as a sandwich. Delicious!
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