Ingredients
10-12 red peppers
500 g eggplant
100 ml sunflower oil
1 onion
3 cloves garlic
2-3 tbsp lemon juice
2-3 sprigs of parsley
salt
Method
Peppers and eggplants baked, place in a saucepan and let stand covered for 20-30 minutes. Then peeled, cleaned of seeds and pureeing. Chopped onion fry gently in half sunflower oil. Add the remaining sunflower oil, lightly mash garlic and pour in the pureed peppers and eggplants. Pureed mixture and sprinkle with lemon juice and chopped parsley. The appetizer is served well chilled.
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Difficulty
Average
Tested
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Source
bonapeti.tv