1 eggplant from crepe cake edition 332
2 tomatoes, from Fococcia same edition
1/2 cup (handful) of chicken and herb farofa, also an ingredient in chicken coxinha edition 331
1 cup cooked and shredded chicken, also from edition 331, requested for chicken coxinha
Salt and pepper to taste
1 eggplant from crepe cake edition 332
2 tomatoes, from Fococcia same edition
1/2 cup (handful) of chicken and herb farofa, also an ingredient in chicken coxinha edition 331
1 cup cooked and shredded chicken, also from edition 331, requested for chicken coxinha
Salt and pepper to taste
Peel the eggplant and cut it into cubes
Place it in a bowl with water and add 1 tablespoon of vinegar
Let it rest for 15 minutes
Drain well and squeeze out excess water using your hands
Cut the tomatoes into cubes as well, combine with eggplant, season with salt and pepper, and reserve
Grease a small refrigerator with butter and spread half of the chicken farofa on the bottom
Spread the tomato layer over the top, cover with chicken, and sprinkle with remaining farofa if you have it at home
Drizzle with olive oil and bake in medium oven for 30 minutes
Serve immediately.
