Eggplant appetizer with sweet pepper and garlic
Eggplant appetizer with sweet pepper, garlic and greens is very tasty and aromatic. In the process of pickling, vegetables acquire a piquant sweet-sour note, giving the dish a special original taste.
Eggplants for the recipe will be fried in several stages, since the vegetables must be laid out in a pan in one layer so that they are fried, and not stewed in their own juice. A mixture of bell pepper, garlic and greens must be laid out in layers on the still hot eggplants. Thanks to this, the sweet pepper releases its juice, and the garlic and parsley reveal their aroma better.
The snack turns out to be incredibly tasty, very aromatic and juicy. It is perfect with meat, chicken or potato side dish. If you like spicy, add finely chopped chili peppers, cleaned of seeds, to the snack.
Ingredients for making an eggplant snack with sweet pepper and garlic:
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Ingredients:
Eggplants – 1 kg.
Sweet pepper of different colors – 5 pcs.
Garlic – 3-4 cloves.
Salt – 1 tbsp. l.
Sugar – 1 tsp.
Ground black pepper – 0.5 tsp.
Vegetable oil – 100 ml.
Apple cider vinegar 6% – 3 tbsp. l.
Parsley and dill – 1 bunch.
Eggplant appetizer recipe with sweet pepper and garlic
Step-by-step instructions:
1. Wash the eggplants, cut off the tails. Peel the vegetables, cut them into strips.
2. Wash the sweet pepper, cut it in half, remove the core and seeds. Cut the vegetables into thin strips.
3. Wash parsley and dill greens, dry them from excess moisture, and finely chop them. Peel the garlic cloves.
4. In a deep dish, mix crushed sweet pepper, finely chopped greens and cloves of garlic passed through a press. Mix the ingredients.
5. Place the eggplants cut into strips in a single layer on a pan with heated oil. While stirring, fry the vegetables over medium heat until golden.
6. Transfer the eggplants to a deep salad bowl, add salt and ground black pepper to taste. Fry the next batch of vegetables.
7. Spread a portion of the vegetable mixture of sweet pepper, garlic, and greens on the hot eggplants.
8. Alternate layers, put all the vegetables in a salad bowl.
9. Prepare the marinade for the salad. Mix apple cider vinegar and sugar in a ladle. Stirring, bring the mixture to a boil.
10. Pour the hot marinade over the eggplant snack. Leave it for 30 minutes at room temperature, then cover the salad bowl with a lid or cling film and put it in the refrigerator.
11. After 4 hours, the snack will be marinated and ready to eat. A delicious cold appetizer will perfectly complement juicy shish kebab, baked chicken or steamed cutlets.
Bon appetit!
Try to cook:
Eggplants baked with tomatoes, boiled sausage and hard cheese in the oven
Chicken stew with eggplant and pepper
