Vegetable Sauté with Eggplant, Brussels Sprouts, and Young Green Beans
Appetizers • European
Description
Vegetable sauté with eggplant, Brussels sprouts, and young green beans
Ingredients
- Eggplants 3 pieces
- Zucchini 2 pieces
- Carrots 2 pieces
- Brussels Sprouts 10 pieces
- Tomatoes 4 pieces
- Green Beans 10 oz
- Garlic 2 cloves
- Olive Oil 3 tablespoons
- Sugar to taste
- Salt to taste
- Parsley 1 bunch
Step-by-Step Guide
Step 1
Finely chop the eggplants, salt them, and place under a press for 30 minutes.
Step 2
Cut the zucchini and sauté in olive oil. Do the same with the carrots, eggplants, Brussels sprouts, and young green beans.
Step 3
Blanch the tomatoes in boiling water and remove the skins, grate them, sauté in olive oil, and mix with the vegetables. Season with salt, pepper, add a little sugar, crushed garlic, and mix everything together.
Step 4
Garnish with parsley.
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