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Baked Eggplant Dip

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Ingredients

Adjust Servings:
4 Aubergine/Eggplant
1 Zucchini
1 Onion
1 Paprika red
400 g of Italian canned tomatos Or fresh tomatoes
4 tbsp. of Extra Virgin olive oil
1 Bay leaf
1 tsp. of Dill Dry dill
to taste Salt
to taste Grounded black pepper
to taste Apple vinegar

Baked Eggplant Dip

  • Serves 8
  • Medium

Ingredients

Directions

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Eggplant (and zucchini) Dip is a Soviet classic. It was and still is marketed in grocery stores, with people cooking and preserving it at home. In the classic recipe of those times, the vegetables were thoroughly fried with plenty of sunflower oil, sugar and table vinegar. We will rethink the recipe and make it a lighter and healthier version. We will bake the eggplants in the oven with a bit of olive oil, then simmer them with tomatoes and spices, finishing with a touch of apple cider vinegar. Sounds lovely, doesn’t it? The dip will be the same in look and texture as before, but the flavor will be even more vibrant.

Bon Appétit!

P.S. You can change the proportion of vegetables and get different flavor tints!

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Steps

1
Done

Dice the eggplants into large cubes, salt them and let them drain for 30 minutes. Then, blot them with a paper towel.

2
Done

Preheat the oven to 220 degrees Celsius.

3
Done

Cut the onions into half rings, dice the zucchini into large cubes and cut the peppers into large squares.

4
Done

Line two baking sheets with baking paper. Place eggplant cubes on one baking sheet and drizzle them with two tbsp of olive oil. Then, mix them together and spread them out evenly in a single layer. Place onions, peppers and zucchini on a second baking sheet and drizzle them also with 2 tbsp olive oil. Then, mix them together and spread them out evenly in a single layer.
Next, place all of them in the oven, eggplants on the top level and the rest of the vegetables in the center. Bake them for 30 minutes. The eggplants should be thoroughly browned.

5
Done

When the vegetables are done, take them out of the oven and place them in the Dutch oven. Add tomatoes (drain the juice beforehand), bay leaf and dried dill. Then season with salt and pepper to taste, give a stir, bring to a boil and simmer for 30 minutes, stirring occasionally. Transfer the cooked vegetables to a food processor (remove the bay leaf beforehand) and grind to a uniform purée. Next, season it with salt, pepper and vinegar to taste. Then, put it in the fridge. The dip is served cold.
Bon Appétit!

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Spaghetti with Italian Salsiccia Sauce
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Chickpea Flour Zucchini Flatbread
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Spaghetti with Italian Salsiccia Sauce
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Chickpea Flour Zucchini Flatbread

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