Here is a simple recipe for how to make baked eggplant dip. Eggplants and tomatoes are baked in the oven until soft, fresh onions, herbs, lemon juice and a little oil are added to them. Everything is crushed with a blender. The sauce can be eaten immediately, you can let it brew and "make friends" the ingredients.
Purpose: Lunch / Dinner / Summer
Main Ingredient: Vegetables / Eggplant / Tomato
Dish: Sauces / For meat / For poultry / Snacks / Dips / Spicy
Geography of cuisine: Russian cuisine
Diet: Lean meals / Vegetarian food
- Eggplant - 500 Grams
- Tomato - 400 Grams
- Onion - 1 Piece
- Vegetable oil - 3 tbsp. spoons
- Basil - 1 Piece
- Parsley - 1 Bunch
- Salt - To taste
- Ground allspice - To taste
- Lemon juice - 1-2 tbsp. spoons
How to make Baked Eggplant Sauce Dip
Wash vegetables and herbs, peel onions.
Cut the tomatoes and eggplants into large slices, salt, pour over with vegetable oil. Lay the basil leaves on top of the tomatoes.
Bake in an oven preheated to 220 degrees for 40 minutes.
Remove the skins from the baked vegetables. Chop the onion and parsley. Add oil, lemon juice, salt and pepper to taste. Grind everything until smooth with a blender.
Let the sauce sit for an hour. Enjoy your meal!