The EGGPLANT SAUCE RECIPE
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| EGGPLANT SAUCE |
4 small eggplants
2 cloves garlic, minced
2 tablespoons vinegar
salt and pepper to taste
Method:
Boil eggplants for about 10 minutes or until cooked. Let cool. Peel skin and mash eggplants in a bowl.
Add garlic, vinegar, salt and pepper to mashed eggplants. Stir to blend flavors thoroughly. Let stand for an hour. Use sauce for the Pochero dish.