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March 28, 2007

Eggplant sauce for pochero

Filed under: Fiesta Fare, Everyday Dishes — Kusinera @ 5:23:56 pm

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.

1 Comment »

  1. […] Original post by Kusinera […]

    Pingback by Cooking for every day life » Eggplant sauce for pochero — March 28, 2007 @ 6:50:58 pm

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