Greek appetizer of eggplant

Even if you are not like eggplant, this Greek appetizer dip is definitely worth a look. It has a rich taste, is composed entirely of vegetables, quickly prepared and can be an excellent appetayzerom for a large company.

Ingredients

For the dip:

• 2 large eggplants;
• 1 large bell pepper;
• 2 tablespoons olive oil;
• 1 fresh tomato;
• 1 medium onion;
• 1 teaspoon ground paprika;
• by ¼ teaspoon cinnamon and ground cumin;
• lemon juice, salt and pepper to taste;
• fresh basil, yogurt supply.

For the chips:

• Lavash sheet;
• 1 teaspoon of olive oil;
• a pinch of salt, dried garlic and parsley.

Before cooking is necessary to eliminate the bitterness in eggplant. To do this, cut the vegetable in half, do a few diagonal incisions in the flesh and rub the surface abundantly with salt. Leave the eggplant for 20 minutes, using this time to prepare the other vegetables.

Cut onion and pepper slices, season with salt and pepper, butter drizzle. Eggplant rinse off salt residues and dry also sprinkle oil and pepper. Arrange the vegetables on a baking tray.

Send everything in a preheated 180 degree oven for 30 minutes.

After 15 minutes after baking separate the pulp from the skin and eggplant pyuriruyte blender or potato press together with other vegetables. Add the spices, salt, pepper and lemon juice.

Leave a snack in the fridge for about an hour.

Before applying again heat the oven to 180 degrees. Cut sheet Lavash, drizzle with oil, season salt, the dried garlic and parsley. Put the pieces in one layer on a sheet of parchment and air dry for 5-7 minutes.

Complete dip chopped tomatoes, green basil and spoon yogurt before serving.