Eggplant sauce for pochero
Eggplant sauce for pochero
5 small eggplants
2 cloves garlic
salt and pepper to taste
vinegar to taste
Procedure:
Broil eggplants on a “parilla” on top of the electric range or over charcoal heat, or under broiler in the oven. Peel and mash. Chop garlic fine and add to mashed eggplant. Add vinegar and salt and pepper to taste.