Countryside vegetable sauce on a campfire
4 servings
30 minutes
Dacha sauce made from grilled vegetables is a fragrant and rich dish of Russian cuisine, created in the best traditions of summer countryside gatherings. Its origins trace back to ancient recipes for cooking vegetables over an open flame, where the heat of the coals reveals their sweetness and depth of flavor. A mixture of roasted eggplants, tomatoes, and sweet peppers mashed into a tender puree combined with cilantro and garlic creates a rich, smoky taste with subtle Eastern notes. This sauce pairs perfectly with meat, fish, or simply fresh bread, adding a cozy rustic touch to any meal. Its simplicity in preparation and natural ingredients make it a true find for lovers of healthy and flavorful food.
1
We light the grill and leave the hot coals.
2
We skewer eggplants, tomatoes, and bell peppers. Place on the grill for about 20 minutes, determining readiness by the softness of the vegetables and not fearing well-roasted skin on the tomatoes.
- Eggplant: 5 piece
- Tomatoes: 7 pieces
- Bell pepper: 2 pieces
3
While the grilled vegetables are cooking, we chop the garlic and cilantro finely.
- Garlic: 3 pieces
- Cilantro: 4 bunchs
4
We take the cooked vegetables off the fire, wait a bit for them to cool down, wash our hands thoroughly, and mash them into a porridge-like consistency.
5
Add cilantro, garlic, salt, and pepper and mix again.
- Cilantro: 4 bunchs
- Garlic: 3 pieces
- Sea salt: 1 tablespoon
- Ground black pepper: 1.5 teaspoon
