EGGPLANT TAGLIATELLE COOKED WITH AVORO AVOCADO OIL

by Chef Raffie

10 eggplants, peeled and sliced in ¼ inch strips

2 cups of rock sea salt

½ tbsp cracked black pepper

¼ tbsp whole rosemary

¼ tbsp dry pepper flakes

1 large red pepper in brunoise

3 cloves of minced garlic

1&1/2 cup AVORO Avocado Oil

Procedure

Day One

1. Peel and slice eggplants and place it on cooking sheet.
2. Sprinkle the sea salt on top of the sliced eggplants and place another cooking sheet on the top.
3. Put a pail of water or heavy bricks on top for 24 hrs.
4. By applying enough weight to the eggplants, we will squeeze enough water out of them.
5. Keep draining the water out throughout the day.

Day 2

1. Rinse with plenty of cold water the eggplants. By this time it will be ½ the volume you initially started with (even less).
2. Set aside. Pad dry.
3. In a large pan, gently heat the AVORO Avocado Oil with all the ingredients except the eggplants.
4. Keep oil temperature to minimum.
5. Once the eggplant is absolutely dry, incorporate with the rest of the ingredients until they are well coated.
6. Do not over cook the eggplants.
7. Set aside the cool at room temperature.
8. Place in the fridge for at least 2 hrs.
9. Serve as side dish or main plate de resistance.
10. This will be an excellent choice to serve as part of a vegetarian feast.