Eggplant dip sauce – a detailed recipe for cooking. with friends: 
Photo of the dish: Kon Pulos Time: 40 min. Difficulty: Easy To recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 eggplant
- 1/2 tsp minced garlic
- 5 tbsp. l olive oil
- 1.5 tbsp. l lemon juice
- Parsley, pita bread and vegetables for serving
Recipes with similar ingredients: eggplant, garlic, lemon juice, parsley, pita bread, celery, carrots
Recipe preparation:
- Grill eggplant at a moderate to high temperature, on all sides, until soft, for 30 minutes Cool cut lengthwise into two parts, then scoop out the pulp with a spoon. Put the pulp in a food processor, add garlic, olive oil, lemon juice and salt to taste, grind until smooth condition.
- Transfer dip sauce into a bowl, pour olive oil and sprinkle parsley. Serve with pita sauce and sliced julienne vegetables.
