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Baked eggplant with pepper sauce
Bake in the oven whole crotalaria and shiny eggplant – sweet deal. Inside they become soft, juicy, white, tender. A very different look and taste than grilled or stewed. And the texture of this — almost ethereal. To break the slightly charred skin, drizzle with lemon, olive oil, salt — and delicious. And if the greens sprinkle? Or to make these the softest of tender eggplant whipped with tahini, oil and garlic puree Baba ganoush. Or marinate in a mixture of oil, vinegar, garlic and herbs? But you can bake them a little different, cut up and sprinkled with oil, and taste again to be excellent. And make them bright red sauce, with a rich aroma of peppery, but softened by the sweetness of the carrots. And it will be good!
Ingredients:
How to prepare pepper sauce:
Carrots and onions clean. Onion cut into small pieces, carrots grate on a coarse grater. In the frying pan, olive oil, and fry until transparent onions, add the carrots, season with salt, and cook for 10 minutes on low heat, stirring occasionally. At the end of cooking add the lemon juice. Remove from heat and cool.
Red bell pepper wash and cook on the open fire, turning, until charring of the skin. Put in a plastic bag and leave for 5 minutes. Then peel them, remove seeds and partitions. (Peppers can be baked in the oven, if there is no open fire).
In the bowl of a blender place the roasted red pepper, onions and carrots and chop until smooth. Season with salt to taste and set aside.
How to cook eggplant:
Preheat the oven to 180 degrees. A baking tray covered with parchment paper or baking paper.
Eggplant wash, cut into four parts. Spread on the baking tray. Onion peel and cut into quarters, garlic divided into cloves, with the peel on. Spread on a baking sheet the eggplant rosemary sprigs, onion, garlic, sprinkle vegetables with flakes of hot red pepper, coarse salt, drizzle with oil.
Vegetables bake in preheated oven for 20 minutes.
Cooked vegetables served with pepper sauce.
published
Cook with love ! Bon appetit!
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: zveruska.livejournal.com/164500.html
Ingredients:
- 4 long thin eggplants
- 4-5 onions shallots
- 2-3 heads of garlic
- 2-3 sprigs of rosemary
- 1 tsp dried red chili peppers
- 2 tbsp olive oil
- salt
- 1 red sweet pepper
- 1 carrot
- 1 onion
- 2 tbsp olive oil
- 1 tsp lemon juice
- salt
How to prepare pepper sauce:
Carrots and onions clean. Onion cut into small pieces, carrots grate on a coarse grater. In the frying pan, olive oil, and fry until transparent onions, add the carrots, season with salt, and cook for 10 minutes on low heat, stirring occasionally. At the end of cooking add the lemon juice. Remove from heat and cool.
Red bell pepper wash and cook on the open fire, turning, until charring of the skin. Put in a plastic bag and leave for 5 minutes. Then peel them, remove seeds and partitions. (Peppers can be baked in the oven, if there is no open fire).
In the bowl of a blender place the roasted red pepper, onions and carrots and chop until smooth. Season with salt to taste and set aside.
How to cook eggplant:
Preheat the oven to 180 degrees. A baking tray covered with parchment paper or baking paper.
Eggplant wash, cut into four parts. Spread on the baking tray. Onion peel and cut into quarters, garlic divided into cloves, with the peel on. Spread on a baking sheet the eggplant rosemary sprigs, onion, garlic, sprinkle vegetables with flakes of hot red pepper, coarse salt, drizzle with oil.
Vegetables bake in preheated oven for 20 minutes.
Cooked vegetables served with pepper sauce.
published
Cook with love ! Bon appetit!
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: zveruska.livejournal.com/164500.html
