ESPAÑOL
Hola amigos, el día de hoy les comparto una deliciosa salsa de Berenjena Ahumada. Perfecta para acompañar distintas carnes al horno, asadas, o a la brasa, hasta para untar galletas, y pan tostado. Además, la berenjena es un vegetal bajo en calorías que nos aporta fibra, una variedad de nutrientes, vitaminas, minerales y hasta antioxidantes importantes para nuestro organismo.
Ideal para todos aquellos que les gusta, es una receta fácil de elaborar y sobre todo exquisita, el toque ahumado la hace una salsa espectacular.... ¡para chuparse los dedos!
¡Acompáñame!
INGREDIENTES:
1 berenjena mediana
¼ de Cebolla blanca redonda
2 dientes de Ajo.
Aceite de Oliva.
Sal al gusto.
PASO A PASO:
Poner las berenjenas enteras sobre llamas de la cocina o fuego del asador, e ir rotándola hasta que la cascara quede totalmente quemada (esto es importantísimo ya que le dará el toque de sabor ahumado); dejar enfriar y sacar la piel quemada. (La puedes sumergir en agua, pero realmente quitar la concha es muy fácil). Luego lavar la berenjena y picar.
Picar la cebolla y el ajo en trozos pequeños, llevar a la licuadora todos los ingredientes: berenjena, ajo, cebolla, sal, en cuanto el aceite no tengo medida, voy incorporando a medida que se licua y que permita que todos los ingredientes se mezclen de manera homogénea.
¡Listo...! y en pocos minutos puedes disfrutar una deliciosa salsa.
Gracias por llegas hasta aquí, les envió muchos saludos y mis mejores deseos. Un abrazo, Erika
ENGLISH
Hello friends, today I share with you a delicious smoked eggplant sauce. It is perfect to accompany different baked, roasted or grilled meats, even to spread on crackers and toasted bread. In addition, eggplant is a low-calorie vegetable that provides fiber, a variety of nutrients, vitamins, minerals and even important antioxidants for our body.
Ideal for all those who like it, it is an easy recipe to prepare and above all exquisite, the smoked touch makes it a spectacular sauce..... finger-licking good!
Join me!
INGREDIENTS:
1 medium eggplant
¼ round white onion
2 cloves of garlic.
Olive oil.
Salt to taste.
STEP BY STEP:
Place the whole eggplants over stove flames or rotisserie fire, and rotate until the shell is completely burnt (this is very important as it will give the smoky flavor touch); let cool and remove the burnt skin. (You can submerge it in water, but actually removing the shell is very easy). Then wash the eggplant and chop.
Chop the onion and garlic into small pieces, take to the blender all the ingredients: eggplant, garlic, onion, salt, as for the oil I have no measure, I will incorporate as it is blended and allow all the ingredients are mixed homogeneously.
Ready...! and in a few minutes you can enjoy a delicious sauce.
Thank you for coming this far, I send you my best regards and best wishes. A hug, Erika
- Recursos: CANVA, PICSART, XIAOMI REDMI NOTE 8, FOTOGRAFIAS PROPIAS
- Resources: CANVA, PICSART, XIAOMI REDMI NOTE 8, OWN PHOTOGRAPHS,
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