Eggplant Wraps with Tomato Dip

Ingredients

• 8 tomatoes
• 2 shallots
• 2 Garlic cloves
• 5 tbsp olive oil
• 130 ml vegetable broth
• 4 sprigs dill
• 2 tbsp lemon juice
• 1 tsp paprika powder
• Salt
• Pepper
• 4 eggplants
• 2 yellow bell peppers

Instructions

1. 1.

   Place toothpicks in cold water. Clean and wash 2 tomatoes, slice them. Steam the remaining tomatoes over hot water, cool, peel, clean, and cut into pieces.

2. 2.

   Peel and finely chop shallots and garlic. Heat 1 tbsp oil in a pan. Sauté shallots and garlic until translucent over medium heat. Add tomato pieces, simmer for about 3–4 minutes. Pour in broth and let simmer for another 5 minutes over low heat.

3. 3.

   While tomatoes simmer, wash dill, shake dry, chop tips. Add lemon juice, paprika, salt, pepper to the tomatoes. Let cool.

4. 4.

   Clean and wash eggplants, slice lengthwise into 16 pieces, sprinkle with salt.

5. 5.

   Wash, clean bell peppers, quarter them, grill on high heat until skin is almost black. Let cool slightly and peel.

6. 6.

   Pat eggplant slices dry with paper towels, brush lightly with olive oil, grill over medium heat for about 10 minutes each side.

7. 7.

   Place two eggplant slices crosswise, top with one pepper piece, add another eggplant slice, cover with a tomato slice, fold to form a packet.

8. 8.

   Remove toothpicks from water, let drain briefly and secure the packets. Brush packets with remaining olive oil and grill both sides for 3 minutes each.

9. 9.

   Serve eggplant packets with tomato dip.