A Brazilian anti-pasto First: slice 2 eggplants, then quarter into cubes.
Second: scatter in cake pan and cover with sea salt and a little olive oil. Third: bake at 350 degrees F for 20-3-0 minutes to dry the eggplant until quite soft. Fourth: mix in chopped parsley, green onions. Fifth: chop 2 cloves of garlic, a number of black olives, some green olives (as large as possible) mix in. Sixth: add 1/2 cup of raisins. Seventh: add 1/2 cup of olive oil, 1/2 cup white vinegar, and some sea salt. Eighth: Put in plastic container in the fridge for 4 days, then serve. Will keep fresh for several weeks. >From a Recipe of Rosa, from the Garcao family of Sao Paulo. -- _______________________________________________ Get your free email from http://mail.doramail.com Powered by Outblaze Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/HERB-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/HERB-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
