Eggplant and Coriander Dressing

4 servings

40 minutes

Eggplant and coriander dressing is a fragrant embodiment of Georgian cuisine, filled with depth of flavor and freshness. The recipe's roots trace back to the traditions of Caucasian hospitality, where eggplants hold a special place. Roasted until soft vegetables combined with spicy mustard, the tanginess of apple cider vinegar, and rich cilantro greens create a harmonious flavor composition. This dressing perfectly complements fresh salads, vegetable dishes, and even meat, adding richness and spicy freshness to them. Its delicate creamy texture makes it versatile: serve as a dip with lavash or use as a base for sauces. The light tanginess, silkiness, and aromatic notes of cilantro make this dressing a true treasure for lovers of Caucasian cuisine.

Energy value per serving

• Calories: 76
• Proteins: 1.5g
• Fats: 5.3g
• Carbohydrates: 5.5g

Ingredients

• Eggplants: 2 pc
• Vegetable broth: 100 ml
• Coriander: 1 bunch
• Apple cider vinegar: 2 tbsp
• Olive oil: 1 tbsp
• Mustard: 0.5 tsp

Cooking steps

1. We put the eggplants in the blender. We also add oil, mustard, vinegar, and broth. Blend it.

   Required ingredients:

   • Eggplants: 2 pieces
   • Olive oil: 1 tablespoon
   • Mustard: 0.5 teaspoon
   • Apple cider vinegar: 2 tablespoons
   • Vegetable broth: 100 ml

2. Remove the thick stems from the greens and send them to the blender. Blend again.

   Required ingredients:

   • Coriander: 1 bunch

3. Bake the eggplants in a preheated oven at 230 degrees for 15-20 minutes. Let cool. Peel the skin off (before placing in the oven, poke them with a fork - the skin will come off easier).

   Required ingredients:

   • Eggplants: 2 pieces