Servings: 4
Time for preparing: 50 minutes
INGREDIENTS:
bell pepper red 600 g
eggplant 300 g
red chili 1 pc.
garlic 3 cloves
vegetable oil 100 ml
salt 1 tsp
vinegar 9% 1 tsp
PREPARATION:
Free the peppers from seeds, cut the eggplants in half lengthwise, peel the garlic.
Bake all vegetables drizzled with oil until soft at 190-200 degrees until soft.
Transfer the baked peppers to a container and cover tightly.
After 10 minutes, remove the peel from it.
Scrape off the eggplant pulp.
Put all the vegetables in a bowl, add the remaining vegetable oil, salt, pour in vinegar and grind with a blender.
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