Eggplant dip (2)
Instructions
Arrange Eggplant on a baking sheet for cookies.
Put it on low heat, stirring every now and then the Eggplant and roast them for about 30 minutes.
Then grill the skin and cook the pulp.
Remove vegetables from roasting pan and let them cool.
Peel Them.
Mash the pulp with a fork or wipe gently in the mixer.
While aubergines are on fire, in a non-stick pan and fry the onion and the pepper.
Mix all ingredients, including garlic and pepper, with the pulp of Eggplant.
Serve hot, at room temperature or cold on toast.
Ingredients and dosing for 4 persons
- 3 eggplant
- 1 red pepper
- == 1 yellow onion Chopped Small
- 3 diced tomatoes
- 1 clove of chopped garlic
- Black pepper to grind fresh
- Salt