A tasty and budget vegetable snack made from oven baked eggplants. In the season of their collection, creating it is as easy as shelling pears, the only drawback is the heat emitted by the technology. That is why it is recommended to bake vegetables in the late afternoon or early morning, when it is still cool.
It is best to combine baked eggplants with garlic, fresh herbs and sour cream or mayonnaise, in the lean version - with vegetable oil. Apart from the listed products and a few pinches of spices, no other ingredients are required.
The baking time of vegetables directly varies with their size and the power of the technique, but ranges from 25 to 50 minutes. Large young fruits should be used so that they do not have dense thin threads, which is often observed in overgrown eggplants.
Ingredients:
Eggplant - 3 kg
Salt and pepper to taste
Vegetable oil - 20 ml
Sour cream - 100 g
Dill - 0.5 bunch
Garlic - 3 cloves
Preparation:
1. Choose dense eggplants with a glossy skin and a green cup. Rinse in water and place on a baking sheet, leaving some space between them.
2. Pierce each fruit with a knife in several places, otherwise it may burst when baked and the whole oven will be covered with eggplant pulp. Place the baking sheet in the oven and activate the temperature to 200 degrees.
3. Bake for about 30-40 minutes, keeping an eye on the surface of the vegetables. As soon as the aroma of baked eggplants floats through the kitchen, turn off the oven, slightly open it and let the blanks cool slightly.
4. Put warm baked blue ones one at a time on a cutting board, cut off the stalk, cut the fruit in half and remove the pulp. Remove the skins, put the pulp in a deep container and leave for 20 minutes. During this time, a viscous brown juice will stand out - drain it, and add vegetable oil to the mass, mix.
5. Add sour cream of any fat content. Peel and rinse, press the garlic cloves into a container. If the appetizer is prepared during a lean time, then exclude sour cream or mayonnaise from the list of ingredients.
6. Rinse fresh herbs, chop, add them together with salt and pepper into a container. Mix everything thoroughly and leave for 20-30 minutes in the refrigerator, covered with a bag or cling film so that the garlic aroma does not spread to other foods. For half an hour, the vegetable mass is soaked in garlic.
Put it in bowls or plates, serve with slices of bread, in shortbread or waffle dough baskets or on biscuit biscuits.
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