Berenjena pyre recipe

Pira is a Venezuelan culinary creation that originates in the colonial era. This saucer consists of crushed vegetables (pumpkin, chayota, auyama, bananas, eggplant, etc.) that are mixed with a stir -fry (sweet pepper, onion, paprika, etc.). This preparation has many versions, in each one different ingredients are combined for both mash and stew. Thus, dishes such as Auyama and banana pyre, piracy pyre, jojoto pira or arepas pira among others arise. Pira is ideal to accompany fried or roast fish, arepas, stewed meat, bread, cookies, black caraotas, pig, Mechada meat, patacones, fill the chicken, etc. But this creamy prepared can also be tasted alone. Recipegats proposes a recipe with high nutritional value and exquisite taste: eggplant pyre. Try the typical Venezuelan salted-flavor. A nutritious alternative with a lot of flavor!

Ingredients to make eggplant pyre:

1. Wash the vegetables very well and cut them into slices.

2. boil in a sufficient water casserole and add the banana, eggplant, chayota and auyama. When everything softens, sneaks and wait until the whole liquid drains.

3. Prepare a puree with boiled and reserve vegetables.

Trick: To easily prepare the puree, try that vegetables are still hot.

4. In a pan, place the butter and wait until it melts a bit. Add crushed garlic and onions cut into pictures. Suffle these vegetables until they are brown.

5. Add the chili peppers in pictures and the finely chopped parsley.

6. Pour the entire previous preparation (the sauce), inside a large saucepan next to the reserved vegetable puree. Mix all ingredients until they integrate well. Cook the eggplant pyre for 15 minutes until you get greater thickness. Remove constantly, during that time.

7. You can taste the eggplant pyre as a main dish or as a garnish of red meat, fish or others. She is tasty or accompanied! Do you dare to try it? You are invited to live your own culinary experience with this recipe. I await your comments!