Ingredients
1 kilo snails
2 cups EXTRA VIRGIN OLIVE OIL
1 onion
1 kilo eggplants
1 glass trahanàs
1/2 kilo ripe tomatoes
Salt and pepper to taste
(serves 6)
Preparation
Chop the eggplants, salt them and allow tostand for about 1 hour. Rinse and strain them. Afterwards, sauté them in olive oil and onion and add the snails, the grated tomatoes and let them boil for a while. Pour 2-3 more glasses of water, bring them to a boil and add trahanàs, salt and pepper. Continue boiling, until thoroughly cooked.
Tags: main dish, eggplant, snails, Greens and vegetables
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