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Wednesday, 17 May 2017 18:02

Eggplant and Roasted Tomatoes Soup with Samphire (Salicornia) and Almond

Ingredients

4 small aubergines

6 small tomatoes

2 small onions

3 garlic cloves

1/4 red pepper

olive oil

1/2 teaspoon of salt

1/2 teaspoon of paprika

1 L of water

salicórnia Riafresh

almonds in toasted chips

 

Preparation

Cut the aubergines, tomatoes, onions, peppers and garlic, sprinkle with salt and paprika and water with a strand of olive oil. Bake at 200º C for about 30 minutes. Put the vegetables in a saucepan with the water and let them boil. Grind very well.

Serve with chopped salicornia and toasted almonds.

Recipe and photo by Blog Prazer a Cozinhar

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