200 g of cevadinha
1 liter of vegetable broth
4 radishes
1 sweet onion (bulb) of shallot
1 lovage
2 tomatoes, peeled
To season
4 eggplants
2 carrots
40 leaves of rucola
5 tablespoons of olive oil
1 tablespoon of soy sauce
2 tablespoons of white wine vinegar
Salt and black pepper to taste
200 g of cevadinha
1 liter of vegetable broth
4 radishes
1 sweet onion (bulb) of shallot
1 lovage
2 tomatoes, peeled
To season
4 eggplants
2 carrots
40 leaves of rucola
5 tablespoons of olive oil
1 tablespoon of soy sauce
2 tablespoons of white wine vinegar
Salt and black pepper to taste
Wash the cevadinha in cold water
Cook in boiling vegetable broth for 1 hour, with the lid closed, adding more water if it gets too thick
Meanwhile, blend the radish, shallot bulb, lovage, and tomatoes in a blender
Add 3 tablespoons of olive oil, vinegar, soy sauce, salt, and black pepper
Chop the eggplant, carrot, and rucola, and set aside
When the cevadinha is cooked, season with the remaining olive oil and let it cool
Then, add the blended vegetables and chopped vegetables
Let it sit for at least 1 hour
Serve chilled or at room temperature
Serves 8 people
320 calories per serving