This delicious eggplant sauce is perfect with any meat. And also perfect for meat pancakes. That is, the pancakes stuffed with meat. Recipe source TV show "the young lady and the cook".
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Eggplant wash and dry.
On each eggplant to make a shallow longitudinal incision.
Spread the eggplant on a baking sheet and bake in the oven at 180 degrees, the approximate time 30 minutes.
Get the eggplant out of the oven, pour cold water and remove the skins.
Fold the eggplant in a colander (I have them cut in half lengthways) and sprinkle with salt, and "left" bitterness. So leave the eggplant for a while, for about 20 minutes. Then wash, rinse off the salt and drain off the water.
While the eggplant rid bitterness, prepare the tomato and onion.
Tomato dip in boiling water, then rinse with cold water and obessmolit. Then cut into arbitrary pieces.
Peel the onion and cut into small pieces of arbitrary shape.
In the bowl of a blender pour in vegetable oil.
PS In the original recipe specified 150 ml of oil in the ingredients I pointed out the same amount. But for my taste this much, I add 80-100 ml of
Add to blender red wine vinegar, eggplant (before that they cut into several pieces), onion and tomato.
To include a blender and grind all until smooth.
In a bowl, put the Greek yogurt. Add to it the mass from the blender.
Carefully mix everything.
Add to the sauce the garlic (through a press or finely chopped - as you like). Again mix well.
Add salt to taste and black pepper.
Chopped green onions can be added to the common ground - right in the sauce. Another option: sprinkle the sauce on top of green onions when serving.
The sauce to meat pancakes.
Or just meat and poultry. Also delicious just to dip in the sauce, bread or pancake.