Ricetta brasiliana
Gratinéed Baked Eggplant (Jiló): Easy and Quick Recipe
Prepare a delicious baked jiló gratinéed with Parmesan cheese. A practical, tasty recipe, perfect for accompanying your meals.
0.0 / 5 di 0 recensioni
Ingredienti
6 medium eggplants (jiló)
1 medium onion, chopped
2 cloves garlic, minced
1 medium tomato, chopped
2 tablespoons butter
Salt to taste
1 whole egg
Grated Parmesan cheese to taste
1 medium onion, chopped
2 cloves garlic, minced
1 medium tomato, chopped
2 tablespoons butter
Salt to taste
1 whole egg
Grated Parmesan cheese to taste
Dove trovare gli ingredienti
You can find eggplants (jiló), onions, garlic, tomatoes, butter, eggs, and Parmesan cheese at most supermarkets or local markets.
Metodo di preparazione
- Wash and slice the eggplants thinly
- In a saucepan, heat the butter over medium heat
- Sauté the onion and garlic until golden
- Add the chopped tomato and salt, cooking for a few more minutes
- Add the egg to the sauté and mix quickly until incorporated
- Grease a baking dish with butter
- Spread half of the eggplant slices in the baking dish
- Cover with half of the sauté mixture
- Sprinkle a layer of grated Parmesan cheese
- Repeat the layers with the remaining eggplant and sauté mixture
- Finish with more grated Parmesan cheese on top
- Bake in a preheated oven at 180°C (350°F) for approximately 20-25 minutes, or until golden brown and the eggplant is tender
Osservazioni
Baked jiló is a traditional Brazilian dish that transforms the fruit's slightly bitter flavor into a comforting and delicious dish. Prepared in layers with a flavorful sauté and gratinéed with Parmesan cheese, this dish is ideal for those seeking a tasty, easy-to-make vegetarian option that complements any meal.
This simplified version is perfect for everyday cooking, requiring few ingredients and uncomplicated preparation, ensuring an irresistible and aromatic final result.
This simplified version is perfect for everyday cooking, requiring few ingredients and uncomplicated preparation, ensuring an irresistible and aromatic final result.
Valutazioni e commenti