Baked and peeled vegetables Strain. The walnuts and garlic is crushed in a mortar or small bowl and add to the smashed pepper and eggplant. Add the oil, parsley and salt. * I came across a recipe

Eggplants baked and put in an inclined pan to drain. Peel and cut. Peppers also be baked, peel and cut. All grind, add chopped parsley and salt. Pour into jars and sterilized for 90 minutes. Caviar is

Eggplants and peppers baked, stewd and peel. Tomatoes are boiling water then immediately in cold and Peel (optional). All products are cut very finely including onions. Taste with sunflower oil and

Peppers and eggplants are roasted, peeled and crushed in a mortar or digest. The resulting puree is seasoned with crushed garlic and salt. The oil is poured in a thin stream, while stirring

Broil eggplant, peel and grind. Grind garlic. All products are mixed nice. Pour into bowl and serve.

The oven is heated to 200 C. eggplants cut in half lengthwise and punctured with a fork. Arrange in a baking dish with the fleshy part down. Bake for about 30 minutes or until softening of the skin

Eggplants and peppers are baked and peeled . Chop finely. Crush all mentioned products (and can be milled with machine for grinding meat). Tomatoes grated and cooked with the oil. Once cool everything

Cook potatoes and peel. Tomatoes and peppers are roasted in the oven and also peel. All grind, add the crushed garlic, the oil and vinegar. Add salt to taste. All mix well and sprinkle with chopped

Courgettes are peeled and cut into pieces. Are cooked, drained of water and Strain. Then again left in cheesecloth to drain better than water. Grind the garlic salt and mixed with mayonnaise. Drained

Eggplants baked vahu zest or highly preheated plate of the oven or stove, drained, peeled and crushed in bowl. To the resulting puree is added gradually and stirring constantly vegetable oil. Then add

Eggplants baked at high heat, peel, cut into small pieces and crush in a wooden mortar. Also roasted peppers, peel, cleaned of seeds and finely (or crush in a mortar). Kernels and garlic crushed

Peel the eggplants, cut into pieces and boil in salted water, then drain and grind. To the resulting puree is added olive oil tahanat, chopped walnuts with garlic, lemon juice and salt, if necessary

Eggplants baked and allowed one hour to cool and sieved, is then cleaned from the handles and peeling of the skin with the aid of water. Again drained and then ground in a meat grinder. Wash peppers