Vegetable Paste Recipe
A delicious snack made from vegetables.
Servings
12
Cook Time
90minutes
Servings
12
Cook Time
90minutes
Ingredients
Instructions
  1. Cut eggplants into 6-8 pieces, pour salted water for 30 minutes. Peel pepper, zucchini, garlic, wash. Put the prepared eggplant, zucchini, garlic, tomatoes and pepper in a baking sleeve.
  2. Bake the vegetables in the oven for 40 minutes at 180 degrees.
  3. Cut the onion into cubes. Grate the carrots on a medium grater. Fry in vegetable oil until soft. We put it on a plate, trying to leave as much oil as possible in the pan, the oil will still be useful to us.
  4. Baked vegetables are peeled.
  5. Pass the baked and fried vegetables through a meat grinder.
  6. Add salt, sugar, vinegar and ground black pepper to taste. Add semolina, mix.
  7. Transfer the eggs to a preheated frying pan with oil, simmer over medium heat, stirring, for about 5-7 minutes, until the liquid evaporates.
  8. The eggs are ready! Bon appetit!
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