Snails with Eggplant | Recipes

Snails with Eggplant

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INGREDIENTS

  • 1 kg snails
  • 2 teacups olive oil
  • 1 onion
  • 1 kg eggplant
  • 1 glass trachanas (cracked wheat)
  • 500 g ripe tomatoes
  • salt, pepper

PREPARATION

Cut eggplant into small pieces, sprinkle with salt and leave to stand for about 1 hour to remove bitterness. Rinse, drain and pat dry, then sauté in the olive oil with the onion. Add the snails to sauté a little in the pan. Next add the minced tomatoes, and bring to the boil for a minute or two. Add 2-3 more glasses of water and when it comes to the boil, add the trachanas. Season with salt, and pepper and leave to simmer together until the trachanas is cooked.