INGREDIENTS
- – Pork slaughterhouse 1 unit.
- Marinade:
- – Romero.
- – Thyme.
- – Oliva.
- – Honey.
- – Lemon juice.
- – She.
- – Peppers.
- – Eggplants 3 models.
- – Salt and pepper.
- – Contemporary Creole.
- – Parsley.
- – Ask.
- – Yogurt pure.
- – Chile 1 unit.
- Salad:
- – Cucumber.
- – Tomatoes.
- – Purple Onion.
- – Cilantro.
- – Ask.
- – Lemon juice.
- – Beans soaked the day earlier than.
Activate the grill and a marinated matambrito with stuffed eggplants comes out spectacular!
PROCEDURE:
1. Lower the eggplants lengthwise, leaving the tip. Make sq. cuts and season with salt and pepper.
2. Place the grill face down after the final cooking, don’t grill instantly.
3. Make a contemporary creole with yogurt, tomato, pink onion, parsley and a little bit chopped mint so the yogurt texture feels good. Season with salt, pepper and a few chili.
4. For the matambre, prepare dinner on the grill. Flip and brush with the contemporary Creole. It has to have a very good shade.
5. Put together the salad, serve all the pieces collectively and revel in!
