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 Eggplant Sauce Recipe
A very original addition to grilled vegetables or simply baked or boiled vegetables. Peppers, potatoes, cabbage rolls, apples and many other vegetables will sparkle with a new taste under this sauce.
Course Dinner Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 15 minutes
Servings
Ingredients
Course Dinner Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Pierce the eggplants with a knife and bake until softened, I do it in a microwave oven, it takes 5-7 minutes, but you can also in the oven.
    Pierce the eggplants with a knife and bake until softened, I do it in a microwave oven, it takes 5-7 minutes, but you can also in the oven.
  2. Peel the onion, I prefer blue, it tastes milder. Make a cross-shaped incision on the tomatoes, pour boiling water, leave for a couple of minutes and remove the skin.
    Peel the onion, I prefer blue, it tastes milder. Make a cross-shaped incision on the tomatoes, pour boiling water, leave for a couple of minutes and remove the skin.
  3. Peel the garlic and coriander, chop the dill and onion a little, of course, you can use other herbs.
    Peel the garlic and coriander, chop the dill and onion a little, of course, you can use other herbs.
  4. Mix the pulp of eggplants, tomatoes, onions, add lemon juice, garlic, add herbs, sunflower oil (necessarily refined), salt and pepper to taste.
    Mix the pulp of eggplants, tomatoes, onions, add lemon juice, garlic, add herbs, sunflower oil (necessarily refined), salt and pepper to taste.
  5. Grind in a blender until smooth.
    Grind in a blender until smooth.
  6. And at the end we give the sauce a more liquid consistency with the help of tomato juice.
    And at the end we give the sauce a more liquid consistency with the help of tomato juice.
  7. Of course, you can add your favorite spices to the sauce.
    Of course, you can add your favorite spices to the sauce.
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