Healthy vegan eggplant appetizer

Healthy vegan eggplant appetizer

4 eggplant
6 cloves of garlic
1 small bunch of cilantro with roots
zest 1/2 lemon
50–70 ml of olive oil
20–35 ml balsamic sauce
freshly ground black pepper

Step 1
Cut the eggplant into 2 cm cubes, salt, leave for 30 minutes, rinse. Peel the head of garlic.
Step 2
Preheat the oven to 200 ° C. Lubricate the eggplant and garlic in olive oil, place on 2-3 baking sheets laid in parchment in one layer. Place in the oven and bake until the eggplants are soft, with brown edges.
Step 3
Rinse the cilantro roots very carefully (sand often hides inside the roots), chop with 2 cloves of raw garlic, first with a knife, and then in a mortar into a paste. Remove the cloves of baked garlic and add to the mortar, crush and mix with balsamic sauce.
Step 4
Season hot eggplants with mortar mixture, sprinkle with zest, pepper, cool and let it brew for 2-12 hours. Before serving, you can warm the eggplants or serve cold, garnished with cilantro.

Healthy vegan eggplant appetizer
Healthy vegan eggplant appetizer

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