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Eggplant spread – Ikra
•2 big eggplants
•Tomatoes 4
•Red pepper 1
•Green pepper 1
•Garlic one head
•Onion 2
•Olive oil
• Salt and ground black pepper
The preparation:
Heat the oven to 200 degrees .
Wash all the vegetables, cut them in half and place them on a greased baking sheet.
Roast for 30 minutes.
Let the vegetables cool a little , peel and put in a strainer to drain liquids.
Heat a pot with 2 tablespoons of oil, transfer all the vegetables to the pot, season, add 2 cloves of freshly crushed garlic.
Mash with a stick blender to the desired texture.
We like it as a spread with chunks that feel.
Cook for another 2 minutes and turn off the heat.
Since we cooked it in a pot after grilling, it was kept for a long time in the refrigerator.
Transfer to a glass jar and keep for up to a week.
Bon appetite!
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