Eggplant Spread Recipe
I’ve been cooking this eggplant spread since the evening. And in the morning, I toast the bread in a toaster, and spread this fragrant spread on top. And that’s it, a great breakfast is ready!
  1. My eggplants are small, it is better to take a medium or large size for the amount of ingredients. Cut the eggplants across in strips of about 1 cm. Next, we make incisions, so they will bake faster. Lubricate the surface of the eggplant with a little vegetable oil and put it in a preheated oven to 200 degrees for about 15 minutes. Eggplants should be fully cooked.
  2. Then we cool the eggplants, remove the peel. And there are several options here. You can cut it, like me, into small cubes, or you can grind it in a blender. I like the ones cut into small cubes more – they will have a texture.
  3. Next, add salt, paprika, garlic, sesame and oil. Mix it up. You can add lemon juice. We take a tomato, remove the part where there is a lot of liquid. Cut into cubes.
  4. Add to the total mass and mix well.

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