Scones with smoked eggplant dip – detailed рецепт приготовления. 
Time: 45min Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 wheat flour tortilla cakes
- 2 medium-sized eggplants
- 1/4 Art. vegetable oil
- Salt and ground black pepper
- 2 tbsp. l ground cumin
- 3 cloves garlic
- 1 tbsp. l chipotle pepper puree
- 1 tbsp. olive oil
- 2 tbsp. l aged sherry vinegar
- 3 tbsp. l chopped fresh cilantro leaves plus some more for decoration
Recipes with similar ingredients: tortilla, eggplant, pepper chipotle, garlic, cumin, sherry vinegar, cilantro
Recipe preparation:
- Preheat the oven to 190 ° C. Lubricate the tortillas on both sides oil and sprinkle one side with salt, pepper and cumin. Put cakes on a baking sheet and bake until light golden brown colors. When they cool enough not to burn your hands, cut the cakes into 8 triangles each or do not break chips the size of chips.
- Preheat the grill to a high temperature. Sauté the eggplant on grill until soft, about 25-30 minutes. Let it cool slightly cut each in half and take out the pulp. Put in the kitchen bowl combine harvester. Add the remaining ingredients and beat until smooth. condition. Salt and pepper to taste. Put the mixture in serving bowl, sprinkle with chopped cilantro and serve with baked tortilla tortilla chips.
