Recipe: Mexidão with sausage and scarlet eggplant uses leftover rice – 02/27/2023 – Recipes by Marcão

Mexido –sometimes called by its diminutive, sometimes by its augmentative– is not a recipe, it is a type of food. More than that, it’s a way that Brazilians invented to use leftovers in the fridge.

A classic Brazilian lunch has rice, beans, some kind of meat, a stir-fried vegetable, farofa, etc. etc. There is always a bit of everything or one of these foods left over, and then scramble is the solution. A solution that only makes a pot dirty and is delicious.

I, who live alone, have a question with the quantities of beans. There’s no point in cooking a few beans – they need to be soaked the day before and take a while to get ready.

I cook a big pot of beans and eat it every few days. There comes a time when the rice is over, the meat is over, but there are still beans.

Marcão’s scramble enters the scene. I cook the rice in the bean broth and add meat (sausage, usually), raw cabbage at the end, a fried egg and some vegetables.

For this recipe, I fried some scarlet eggplants that marked silly in the fridge. It turned out sensational. I suggest that those who turn up their noses at eggplant, review their position on this.

A trick to reduce the bitterness of the eggplant is to salt it, as is also done with eggplant.

But the eggplant can be exchanged for zucchini, peppers, pumpkin or nothing at all. The sausage can be replaced with ground beef or that leftover roast beef.

If you have cooked rice, beans and meat, you can simply mix and heat them. I mean, there are no rules. This is the beauty of the Brazilian stir-fry.

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Scramble with sausage and eggplant

Performance 4 servings

Difficulty easy

Ingredients
200 g of eggplant
1 tablespoon lard or oil
400 g of fresh sausage
3 minced garlic cloves
1 chopped onion
2 chopped ripe tomatoes
210 g of rice
400 g cooked beans (plus 500 ml broth)
4 to 6 kale leaves, hand torn
4 fried eggs (optional)
salt to taste

Way of to do
1. Slice the eggplant and sprinkle salt on the pieces. Let the liquid pour into a sieve for at least an hour and discard this liquid. Wash off excess salt.

2. In the pan in which you will make the scramble, heat the lard or oil over low heat. Brown the eggplant on both sides. Reserve. Give the sausage. Reserve.

3. In the same pan, sauté the garlic, onion and tomato. Add the rice and sauté for a couple of minutes. Add the bean broth, without the lumps.

4. Cook the rice, stirring occasionally, until it absorbs the broth. Add the sausage (sliced ​​or crumbled), the beans and the eggplant. Correct the salt and test the rice point, adding water if necessary.

5. Turn off the heat, add the torn cabbage and stir well. Serve with fried eggs

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