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Mayra

Mayra De Lima

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Recipe of Eggplant Ceviche
Recipe

Eggplant Ceviche

30 mins
10 mins
Half
20
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A delicious and fresh recipe perfect for a hot day. It is a vegan ceviche option that you will love and it is a very good option for any occasion.
Learn more about Mayra De Lima

Ingredients

4 portions
  • 2 eggplants
  • 1 red pepper
  • to taste basil
  • to taste garlic
  • to taste ground cumin
  • to taste oregano
  • to taste vinegar
  • to taste olive oil
  • to taste salt and pepper

Preparation

Slice the aubergines along with everything and peel them in a hot pan with a little olive oil and seal both sides. Perform the same procedure with the red pepper.
In a bowl place olive oil and vinegar in equal parts, the crushed garlic, basil, oregano, cumin, salt and pepper.
Mix the vinaigrette with the eggplant and pepper, incorporate well and serve. Accompany with cookies.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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