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Piquillos Rellenos de Caponatas

Categoría
Guarniciones
Dificultad
Fácil
Porciones
6

Ingredientes

  • 1 Berenjena grande
  • 5 cucharadas de aceite de oliva
  • 2 Cucharadas de perejil liso
  • 1 Limón
  • 1 Diente de ajo
  • ½ Taza de tomate picadito sin semillas
  • ½ Taza de pimiento morrón rojo (picadito)
  • ½ Taza de cebolla roja
  • 2 Cucharadas de vinagre rojo
  • 2 Cucharaditas de azúcar
  • Sal y pimienta al gusto
  • Pimientos de piquillo
  • Aceitunas kalamata
  • Alcaparras

Preparación

  1. Rostizar la berenjena en el horno a unos 400 grados, hasta que esté bien cocida y tierna (como unos 45 minutos), luego dejar enfriar y pelar.
  2. También se pueden asar directo en la estufa, dejar que toda la piel se queme y luego pelar.
  3. Desmenuzar la berenjena y mezclarla con dos cucharadas de aceite de oliva, el perejil, el zumo del limón , el ajo (machacado o cortado chiquitito) y salpimentar al gusto. Aparte, en una sartén con 3 cucharadas de aceite de oliva saltear la cebolla, el tomate y el pimiento, dejar cocinar por un par de minutos y agregar el vinagre junto a el azúcar.
  4. Dejar evaporar e incorporar a la berenjena. Mezclar bien.
  5. Rellenar los piquillos con la caponata y dar un toque de reducción balsámica, así como si se desea se puede colocar un picadillo de alcaparras y aceitunas Kalamata.