This eggplant recipe is delicious and easy to prepare. Perfect to accompany with Venezuelan arepa or with bread. Make it at home and enjoy a meal that everyone will love.
Peel the purple eggplants, cut into large slices, and place them in a skillet to cook over high heat.
Chop the onion into large cubes, the garlic, the tomato, the chili, and the bell peppers, sauté with olive oil for 5 minutes.
When the eggplant is halfway cooked, lower the heat, and let it rest.
Blend the sautéed ingredients, then in a skillet, combine the previous mixture with the eggs, soy sauce, and Worcestershire sauce, and season with salt and pepper.
Serve the eggplant slices with the egg and sauce mixture.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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