Eggplant with Tomato and Paprika Sauce
Bryan Sierra
This eggplant recipe is delicious and easy to prepare. Perfect to accompany with Venezuelan arepa or with bread. Prepare them at home and enjoy a meal that will delight everyone.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 4 eggplants
  • 2 tablespoons olive oil
  • salt and pepper
  • 4 cloves garlic
  • 2 chiles, mature
  • 2 pimentones, mature
  • 1 onion
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 3 tomatillos
  • 3 eggs
Preparation
10 mins
15 mins
Low
  • Peel purple aubergines, cut into large slices and place in a pan to cook over high heat.
  • Chop the onion in large squares, the garlic, the tomato, the chile, the peppers, sauté with the olive oil, for 5 minutes.
  • When the eggplant is on average, lower the flame, Reposa.
  • Blend the sautéed ingredients, then in a pan place the mixture with the eggs, the soy sauce, the English and season with salt and pepper.
  • Serve the aubergine 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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