Pasticho of Eggplant (Aubergine) (Venezuela)

READY IN: 3hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop the eggplant into fine slices and place in a bowl with water and lemon juice for half an hour.
  • Make a batter with the egg, the flour and the spices and "batter" the eggplant. Fry until golden.
  • Lightly fry the onions and add the tomato, making a sauce.
  • Layer the sauce and the eggplant fritters. Cover with cheese and place in a 350 °C oven for 1/2 hour.
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