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Print Recipe
Vegetable Paste Recipe
A delicious snack made from vegetables.
Cook Time 90 minutes
Servings
Ingredients
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Cut eggplant into 6-8 pieces, pour salted water for 30 minutes. Peppers, zucchini, garlic, clean, wash. Put the prepared eggplant, zucchini, garlic, tomatoes and peppers in the sleeve for baking.
    Cut eggplant into 6-8 pieces, pour salted water for 30 minutes.
Peppers, zucchini, garlic, clean, wash.
Put the prepared eggplant, zucchini, garlic, tomatoes and peppers in the sleeve for baking.
  2. Bake vegetables in the oven for 40 minutes at 180 degrees.
    Bake vegetables in the oven for 40 minutes at 180 degrees.
  3. Onions cut into cubes. Carrots grate on medium grater. Fry in vegetable oil until soft. We shift in a plate, trying to keep as much oil left in the pan, the oil is still useful to us.
    Onions cut into cubes.
Carrots grate on medium grater.
Fry in vegetable oil until soft.
We shift in a plate, trying to keep as much oil left in the pan, the oil is still useful to us.
  4. Baked vegetables are peeled.
    Baked vegetables are peeled.
  5. Skip baked and fried vegetables through a meat grinder.
    Skip baked and fried vegetables through a meat grinder.
  6. Add salt, sugar, vinegar and black pepper, taste. Add semolina, mix.
    Add salt, sugar, vinegar and black pepper, taste.
Add semolina, mix.
  7. Shift the eggs to a heated pan with oil, simmer over medium heat, stirring, about 5-7 minutes, until the liquid evaporates.
    Shift the eggs to a heated pan with oil, simmer over medium heat, stirring, about 5-7 minutes, until the liquid evaporates.
  8. The eggs are ready! Bon appetit!
    The eggs are ready! Bon appetit!

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