Guest guest Posted February 8, 2004 Report Share Posted February 8, 2004 Berenjenas de Almagro Egg-plant from Almagro Source: http://www.arrakis.es/~jols/tapas/recin_bere.html - Small eggplants - Salt - Vinegar - Sweet red pepper - Wild marjoram - Ground pepper - Garlic cloves - Laurel Cook the eggplants in boiling water, adding some slightly fried hole garlic cloves, fresh ground pepper and sweet rep pepper. Then add a leave of laurel, a tbsp. of vinegar and a whit of wild marjoram. Let them boil softly, taking care that the eggplants do not brake. They can be kept on this souse for endless time. Serve them cold. Quote Link to comment Share on other sites More sharing options...
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