Put the entire berejenas on flames of the kitchen or firefighter, go broken with care that the shell is totally burned to take the classic smoked flavor (idem to the roasted morron) let cool and take out the burned skin and chicked.
| 🚻 Low Difficulty | 🕘 | 🍵 | 🤯 |
| Ingredients to dress smoked eggplants: |
| 1 kg of eggplants 300 gr of onions at the head 2 medium peppers for roast |
Ingredients to dress smoked eggplants:
2. Chop the onion as small as possible and put it in a bowl with the vinegar and cold water on the fire, remove in the first herbal and strain in a wire strainer and let it drain. Roast the peppers, peel them and chop, place all the ingredients in a bag and season with the leaves of the crumbled, spicy, oregano, salt, oil, oil, vinegar and garlic in necessary quantity. Mix everything.
3. It can be consumed in the day or save in a jar covered for 7 days in refrigerator. It serves to acomañar different oven meats or roasted, milanesas etc, as a dressing accompanied with cookies, gray or slices of toasted bread.
