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Russian · Sauces
ROASTED EGGPLANT AND TOMATO SAUCE
A flavorful homemade sauce made from roasted eggplants and ripe tomatoes, perfect for pairing with meat or for canning.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Wash the eggplants, wrap them in foil, and roast at 200°C for about 35–40 minutes, then separate the flesh from the skin.
2
Wash the tomatoes, chop them, and place them into a blender jar along with the garlic.
3
Add the eggplant flesh and cilantro, and blend until smooth.
4
Transfer the mixture to a saucepan, add salt, sugar, and vegetable oil, and simmer for about 5 minutes.
5
Add paprika if desired.
6
Pour in the vinegar and bring to a boil.
7
Ladle the hot sauce into sterile jars and seal with lids.
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