** Berenjenas
** Ajíes o pimientos
** Cebolla
** Cebollin
** Ajos
** Oregano en polvo (opcional)
** Pimienta negra (opcional)
** Sal al gusto
** Vinagre o limón
💞 Amor y Pasion 💞
** Aubergines
** Peppers
** Onion
** Cebollin
** Garlic
** Oregano powder (optional)
** Black pepper (optional)
** Salt to taste
** Vinegar or lemon
💞 Love and Passion 💞
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The first thing we will do is wash all our ingredients with water and vinegar to decontaminate from fertilizers and any chemicals and impurities.
Luego metemos en el horno las berenjenas por unos 25 minutos a una temperatura de 180 grados centígrados.
Then we put the eggplants in the oven for about 25 minutes at a temperature of 180 degrees centigrade.
Mientras asamos las berenjenas picamos los aliños en cuadros pequeños y los llevamos a sofreír con un poco de aceite de oliva, añadiendo las especias que vayamos a utilizar, en mi caso solo use oregano y pimienta negra (me encanta el toque picante que le aporta), cuando este listo reservamos.
While we roast the eggplants we chop the dressings in small squares and take them to fry with a little olive oil, adding the spices we are going to use, in my case only use oregano and black pepper (I love the spicy touch it brings), when it is ready we reserve.
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Pasados los minutos de las berenjenas en el horno, las sacamos y dejamos reposar un poco, sin que se enfríen las picamos por la mitad y con la ayuda de un cubierto 🥄 sacamos la comida de la berenjena desprendiendole la piel, luego tritiramos un poco la comida de la berenjena y la añadimos al sofrito que ya habíamos hecho.
After the eggplants have been in the oven for a few minutes, we take them out and let them rest a bit, without them getting cold, we chop them in half and with the help of a cutlery 🥄 we take the food out of the eggplants by removing the skin, then we trite the food from the eggplants a bit and add it to the fried food we had already made.
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Prendemos la hornilla y revolvemos para incorporar todos los aliños con la berenjena, apagamos el fuego y le añadimos 2 cucharadas de vinagre o sumo de limón (esto es opcional al gusto de su paladar)
Turn on the stove and stir to incorporate all the seasoning with the eggplant, turn off the heat and add 2 tablespoons of vinegar or lemon juice (this is optional to the taste of your palate)
This is the result of our Aubergine Antipasto
Beneficios de la berenjena
• Contiene Vitamina A, B1, B2, C, ácido fólico, lo que ayuda a reforzar el sistema inmunológico y mejorar la resistencia de enfermedades.
• Es rica en minerales como el potasio, calcio, magnesio, hierro y fósforo, lo que ayuda a prevenir la artritis, osteoporosis y enfermedades del corazón.
Benefits of eggplant
It contains Vitamin A, B1, B2, C, folic acid, which helps strengthen the immune system and improve resistance to disease.
It is rich in minerals such as potassium, calcium, magnesium, iron and phosphorus, which helps prevent arthritis, osteoporosis and heart disease.
Nutritional information taken from Google
Gracias por leerme.
I hope you liked it and that it will be of great use to you, let us heed the call to feed ourselves in a healthy way with everything that nature provides us.
Thank you for reading me
🌺 Dios les bendiga 🌺
🌺 God bless you 🌺
looks like the hive logo on top!
🤗 yes, I really did it as an ornament and it almost looks alike 😅. Thanks for your support
That looks like a colorful and tasty dish 🤗
That's right @dalersilfver I love colors in food and apart from that they give it an incredible taste, thanks for your support.🤗🙌