Eggplant and Cilantro Dressing
Sauces and Marinades • Georgian
Description
This one is simply wonderful! Very aromatic. Delicious with peeled, coarsely chopped fresh vegetables.
Ingredients
- Eggplants 2 pieces
- Chicken Broth 5 fl oz
- Cilantro 1 bunch
- Apple Cider Vinegar 2 tablespoons
- Olive Oil 1 tablespoon
- Mustard Greens ½ teaspoon
Step-by-Step Guide
Step 1
Place the eggplants in a blender. Add the oil, mustard, vinegar, and broth. Blend.
Step 2
Remove the thick stems from the herbs and add them to the blender. Blend again.
Step 3
Roast the eggplants in a preheated oven at 445°F for 15–20 minutes. Let cool. Peel the skin off (before placing them in the oven, prick them with a fork — the skin will come off easier).
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