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Print Recipe
Eggplant Sauce Recipe
Very original addition to grilled vegetables or just baked or boiled vegetables. Pepper, potatoes, blue, apples and many other vegetables will sparkle with a new taste under this sauce.
Cook Time 15 minutes
Servings
Ingredients
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Aubergines to pierce knife and bake until softening, I do this in microwave oven, on time this 5-7 minutes, but can be and in the oven.
    Aubergines to pierce knife and bake until softening, I do this in microwave oven, on time this 5-7 minutes, but can be and in the oven.
  2. Onions clear, I prefer blue, it is milder in taste. On tomatoes, make a cross-shaped incision, pour boiling water, leave for a couple of minutes and remove the skin.
    Onions clear, I prefer blue, it is milder in taste.
On tomatoes, make a cross-shaped incision, pour boiling water, leave for a couple of minutes and remove the skin.
  3. Peel a garlic and coriander, dill and onion a little crushed, of course, you can use other greens.
    Peel a garlic and coriander, dill and onion a little crushed, of course, you can use other greens.
  4. The flesh of the eggplant, tomatoes, onion mix, add the lemon juice, garlic, add the herbs, sunflower oil (must be refined), salt and pepper to taste.
    The flesh of the eggplant, tomatoes, onion mix, add the lemon juice, garlic, add the herbs, sunflower oil (must be 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 make a more liquid consistency of the sauce with tomato juice.
    And at the end we make a more liquid consistency of the sauce with tomato juice.
  7. Of course, you can add your favorite sauce spices.
    Of course, you can add your favorite sauce spices.

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