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Berenjenas Asadas

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Ingredients Edit

Directions Edit

  1. Put the eggplants directly on the fire in your stove.
  2. When the down side is starting to burn turn until the whole eggplant has blackened.
  3. Immediately soak in cold water.
  4. Using a spoon, separate the flesh of the eggplant from the peel.
  5. Mash it with a fork and reserve.
  6. Heat a tablespoon of oil in a shallow pan.
  7. Sauté the onions, add the pepper, tomatoes, garlic and vinegar.
  8. Add the eggplants, let simmer until most of the liquid has evaporated.
  9. Add the black pepper.
  10. Add the eggs and let simmer till the eggs harden.
  11. Adjust salt to taste.

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