is a new version of eggplant caviar. The difference is in the seasoning.
Ingredients:
- 4
eggplant - 1 bunch fresh cilantro (the equivalent of 2 tsp. Tbsp chopped coriander)
- 1 bunch fresh basil (the equivalent of 2 tsp. Tablespoons chopped basil)
- 1 bouque fresh dill (the equivalent of 2 tsp. tablespoons chopped dill)
- 2 cloves
fresh garlic - 5 tablespoons. tablespoon olive oil
- salt and pepper
Preheat oven to 200 ° C.
Wash eggplants.
Put in oven on rack without peeling. Cook for 45-50 minutes, until they are softened.
Remove skin from eggplant out of the mad and cut into small dice.
Place in a bowl.
Chop dill, coriander and basil. Finely chop the garlic. Add these ingredients to the eggplant.
Pour olive oil, salt and pepper.
Refrigerate before serving.
Wash eggplants.
Put in oven on rack without peeling. Cook for 45-50 minutes, until they are softened.
Remove skin from eggplant out of the mad and cut into small dice.
Place in a bowl.
Chop dill, coriander and basil. Finely chop the garlic. Add these ingredients to the eggplant.
Pour olive oil, salt and pepper.
Refrigerate before serving.
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