Moda-Couture Fashion Culture

Sautéd Eggplant Garden Salad

Ana Black
Ana Black (Ana Ribeiro) is a Brazilian chef from Rio de Janeiro. Discover a unique and exciting relationship with the produce of her native Brazil and the food she creates.

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Ingredients

1 eggplant
1 medium onion, thinly sliced
1 large tomato, thinly sliced
1 small head of lettuce, chopped
1 cup of raisins
2 carrots, shredded
2 cloves of garlic, finely chopped
1 cup mozzarella cheese, melted
1 teaspoon of extra-virgin olive oil
soy sauce to taste
salt to taste
black pepper to taste
honey to taste
1 edible flower
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Directions

Brazilian Eggplant

Sauté the eggplant in olive oil and add the onion and tomato. When the eggplant is nicely brown and soft place the raisins and add the Soy Sauce. Stir well and add pepper and salt. At the end add a little bit of honey and a little bit more of soy sauce.

Mount your dish with lettuce, shredded carrot and garlic.
Separately melt the mozzarella and place on top of the eggplant with a an edible flower.

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