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Salada Morna de Berinjela

Salada Morna de Berinjela


Ingredientes

  • 1 berinjela em cubos médios (350 g)
  • 2 colheres (sopa) de Vinagre de Arroz Kenko (30 ml)
  • ¼ de xícara (chá) de azeite (50 ml)
  • 1 cebola em cubos médios (160 g)
  • 2 dentes de alho (10 g)
  • 1 pimentão vermelho pequeno em cubos médios (150 g)
  • 1 pimentão amarelo pequeno em cubos médios (150 g)
  • 2 tomates italianos maduros, sem sementes, em cubos médios (360 g)
  • 4 colheres (sopa) de uva-passa branca (50 g)
  • 3 colheres (sopa) de Sakura Picante (45 ml)
  • 1 xícara (chá) castanha-de-caju picada (100 g)
  • 4 talos de cebolinha picados

Modo de preparo

  1. Coloque a berinjela em um recipiente, cubra-a com água e acrescente o Vinagre de Arroz Kenko. Deixe de molho por 20 minutos e, então, escorra toda a água.
  2. Em uma frigideira alta, aqueça o azeite em fogo médio. Doure a cebola e depois o alho. Adicione a berinjela, os pimentões e cozinhe por 5 minutos. Adicione os tomates, as passas e o Sakura Picante. Mexa de vez em quando, deixando cozinhar até os vegetais ficarem macios (cerca de 10 minutos).
  3. Finalize com as castanhas e a cebolinha. Sirva morno.

Rendimento: 8 porções

Tempo de preparo: 30 minutos

Dica: Sirva com filé de peixe grelhado ou como entrada.

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