[ESP/ ENG] Receta divina, económica y para toda ocasión. ¡Berenjenas a la vinagreta! // A divine and economical recipe for any occasion: Eggplants in vinaigrette!


Hola querida comunidad. Hoy les traigo una receta super fácil, muy nutritiva, económica y con la cual podemos desayunar, almorzar cenar o servir como entremés. Berenjenas a la vinagreta. Espero les guste.
Hello dear community. Today I bring you a super easy recipe, very nutritious, economical and with which we can have breakfast, lunch, dinner or serve as an appetizer. Eggplants with vinaigrette. I hope you like it.



Para ésta super receta utilice:

  1. 2 kg de berenjenas.
  2. 1 cebolla grande.
  3. 1 pimenton rojo grande.
  4. Un poco de cebollin (solo el tallo)
  5. Ajo
  6. Sal, aceite y vinagre al gusto


For this super recipe use:

  1. 2 kg eggplants.
  2. 1 large onion.
  3. 1 large red bell pepper.
  4. A little bit of scallion (only the stalk).
  5. Garlic
  6. Salt, oil and vinegar to taste



Les comento que antes yo no era muy amante de este fruto, sin embargo he descubierto tantas formas de prepararlo que ahora me encanta, en mi casa duran muy poco en la nevera.

  1. Procedemos a lavar y pelar muy bien las berejenas.
  2. Las cortamos en tiras, ni muy gruesas ni muy delgadas, volvemos a lavar y escurrimos.
  3. Al mismo tiempo, cocemos a fuego lento con un poquito de aceite la cebolla, pimenton, cebollin y el ajo, todo picado finamente a la Juliana. Se cocina solo un poco, aunque depende del gusto, en mi caso me gusta todo al dente.
  4. Una vez escurridas las berenjenas, las hervimos en agua con un poco de vinagre y sal alrrededor de 7 minutos y volvemos a escurrir muy bien. (si las quieren más blanditas las dejan un poco más de tiempo hervir).
  5. Para finalizar, unimos todos los ingredients en un bol de vidrio con tapa, echamos aceite hasta que veamos que todo queda bien unido. Podemos dejarla unos dias en la nevera ya que, cada dia que pase los sabores se concentran mucho major. A disfrutar!
    Les comento que la cantidad de aceite para cubrir es de acuerdo al gusto y necesidad de cada quien, su function principal es la de conserver, sin embargo, en mi casa usamos muy poquito aceite e igual duran dos semanas sin problema en la nevera.


I will tell you that before I was not very fond of this fruit, however I have discovered so many ways to prepare it that now I love it, in my house they last very little time in the fridge.

  1. We proceed to wash and peel the eggplants very well.
  2. We cut them into strips, neither too thick nor too thin, wash again and drain.
  3. At the same time, we cook over low heat with a little oil, red bell pepper, garlic, all finely chopped Julienne. It is cooked just a little, although it depends on the taste, in my case I like everything al dente.
  4. Once the eggplants are drained, boil them in water with a little vinegar and salt for about 7 minutes and drain again very well. (If you want them softer, let them boil a little longer).
  5. To finish, we join all the ingredients in a glass bowl with lid, pour oil until we see that everything is well united. We can leave it in the fridge for a few days because, every day that passes, the flavors concentrate much better. Enjoy!
    I comment that the amount of oil to cover is according to taste and need of each person, its main function is to preserve, however, in my house we use very little oil and still last two weeks without problem in the refrigerator.

Gracias por leerme, un abrazo. // Thank you for reading me, a hug.

Images: www.pixabay.com
Myself with my redmi note 9.
Translation: www.deepl.com


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