Flatbreads with smoked eggplant dipping sauce
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Flatbreads with smoked eggplant dipping sauce - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 flatbreads tortilla from wheat flour
- 2 medium-sized eggplants
- 1/4 cup vegetable oil
- Salt and ground black pepper
- 2 tablespoons ground cumin
- 3 chopped cloves of garlic
- 1 tbsp chipotle pepper puree
- 1 cup olive oil
- 2 tablespoons aged sherry vinegar
- 3 tablespoons chopped fresh cilantro leaves, plus more for garnish
We recommend
Recipes with similar ingredients: tortilla, eggplants, chipotle pepper, garlic, cumin, sherry vinegar, cilantro
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
Brush both sides of the tortillas with oil and sprinkle one side with salt, pepper, and cumin. Place the tortillas on a baking sheet and bake until light golden brown. When cool enough to avoid burning your hands, cut the tortillas into 8 triangles each or break into chip-sized pieces. - Preheat the grill to high. Grill the eggplants until tender, about 25-30 minutes. Let cool slightly, cut each eggplant in half, and scoop out the flesh. Place in the bowl of a food processor.
Add the remaining ingredients and blend until smooth. Season with salt and pepper to taste. Transfer the mixture to a serving bowl, garnish with chopped cilantro, and serve with baked tortilla chips.
Categories:
Similar recipes
