Today's class is extra special and features a delicious family recipe. Chef Álvaro Rodrigues treats us to a flavorful Eggplant Antipasto, a special recipe from his grandmother, Mrs. Ignez Bonicelli.

We hope you enjoy it, like it, and share it with your friends and family.

Visit our website and discover a multitude of other recipes available: http://alvarorodrigues.com.br/
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Bound booklets related to the theme:
FINE DINNER COLLECTION - 39 RECIPES for Themed Lunches & Dinners
GOLD COLLECTION - 50 RECIPES
For more information, contact us on WhatsApp (11) 95551-0698
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RECIPE PARTNERS:
Bombay - https://www.bombayhs.com.br/ Eggplant Antipasto

INGREDIENTS
2 large eggplants, cut into thin sticks (750 g)
Salt for sprinkling

INSTRUCTIONS
See all the details of the eggplant preparation in the video.

ITALIAN SAUTÉ
100 ml corn oil or Bombay olive oil
4 large cloves of garlic, sliced ​​or finely chopped
1 large onion, thinly sliced ​​(200 g - Julienne cut)
2 fresh or dried Bombay bay leaves
1 level teaspoon of finely chopped, seeded chili pepper
1 medium red bell pepper, thinly sliced ​​(150 g - Julienne cut)
1 medium yellow bell pepper, thinly sliced ​​(150 g - Julienne cut)

1 tablespoon of honey (orange blossom or wildflower) or brown sugar (20 g)
1 recipe of eggplant, cut, drained and reserved (as indicated above)
1 tablespoon of capers in water, well drained (20 g)
1/2 cup of sliced ​​green olives (60 g)
70 ml white wine vinegar or rice vinegar
Bombay Fleur de Sel I like it

1 heaping tablespoon of finely chopped fresh parsley
1 heaping tablespoon of finely chopped fresh chives
1 heaping tablespoon of fresh basil leaves (whole or chopped)
50 ml of corn oil or olive oil (to drizzle at the end of preparation)

INSTRUCTIONS
In a comfortable pan, heat some of the corn oil and brown the garlic. Add the remaining ingredients (in the order shown in the video) and sauté well.
Then add the honey, the reserved eggplants, the remaining ingredients and simmer over medium heat until the eggplants are tender, adjusting the seasonings (see all the details of this step in the video).
Finally, add the finely chopped fresh herbs, a little more corn oil (50 ml) and gently mix. Let it cool, place in a covered baking dish and refrigerate.
If possible, serve from the next day.

ITALIAN BRUSCHETTA
INGREDIENTS
1 medium loaf of Italian bread, thinly sliced
75g softened unsalted butter
4 cloves of garlic, finely crushed
1 teaspoon Bombay Fleur de Sel
2 tablespoons finely grated Parmesan cheese
1 tablespoon Bombay olive oil
1 teaspoon Bombay dried oregano

INSTRUCTIONS
In a small bowl, mix all ingredients until you obtain a uniform paste, seasoning to taste.

Spread a thin layer of the paste in the center of each very thin slice of Italian bread and bake in a preheated oven at 170ºC until the toasts are golden and crispy.

Let cool and serve with the antipasto. It's delicious!

A big hug to everyone and see you soon!
Chef Álvaro Rodrigues

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