Taste notes of Bulgarian pepper and eggplants harmonize perfectly, creating excellent, original dishes. Especially it is worth noting the attractiveness of snacks, in which peppers, and sometimes eggplants are pre-baked in the oven. Such heat treatment of vegetables advantageously emphasizes their advantages and contributes to the preparation of an ideal culinary composition.
Appetizer from baked in the oven eggplant and bell pepper for the winter
Ingredients:
- Bulgarian pepper - 700 g;
- eggplant - 1,9 kg;
- tomatoes - 210 g;
- onion - 210 g;
- cloves garlic - 4-5 pieces;
- dill (greens) - medium bunch;
- vinegar 9% - 35-40 ml;
- large non-iodized salt - 30 g or to taste;
- without aroma sunflower oil - 70 ml;
- black and sweet pepper (ground) - a couple of pinch;
- granulated sugar - 15-20 g.
Preparation
And peppers, and eggplant fruits for the preparation of snacks according to this recipe, we will bake in the oven. To do this, vegetables are rinsed, wiped dry and completely laid on different baking trays. The temperature of the oven during the heat treatment of the components should be maintained at 200 degrees. Peppers will become rosy and soft much faster than eggplant. We follow the process and remove the finished vegetable in a saucepan under the lid for subsequent stripping. After that, easily remove the peel, as well as separate the flesh from the stem with a seed box.
When the eggplants become soft, we remove them from the oven, let them cool down and scrape the pulp with a spoon, separating it from the peel.
Snack can be made in the form of caviar or salad, depending on this, determine the further actions - we divide the pulp of peppers and eggplants into pieces or grind it with a blender or meat grinder. Fresh tomatoes are scalded for two minutes with boiling water, remove the skin, and cut the flesh into cubes.
Bulbs and garlic teeth are cleaned from the husks and we put onion in a pan with sunflower oil for passerings. After browning the vegetable, mix it with eggplants, pepper and garlic, add melenko chopped dill, pour salt, sugar and two kinds of ground peppers, pour vinegar, mix and pack the mass on clean glass jars. We cover the vessels with lids and have them for further sterilization in a bowl with hot water, so that it reaches the jars on the shoulders.
Half-liter jars are sterilized for one hour, and liter eighty minutes, after which we cap the lids and give the workpiece before moving to the pantry to cool.
Appetizer from pickled eggplants and grilled peppers
Ingredients:
- eggplant - 1,1 kg;
- sweet Bulgarian pepper - 1,1 kg;
- large garlic head - 1 pc .;
- refined sunflower oil - 75 ml;
- dill and parsley - one bunch;
For marinade:
- acetic essence - a teaspoonful;
- a large non-iodized salt - 30 g;
- water bottled or boiled chilled - 355 ml;
- granulated sugar - 45 g.
Preparation
This appetizer is prepared simply and quickly and it turns out to be just divine taste. First we prepare peppers for baking. Mine fruits, wipe dry, cut along into four parts and extract the peduncle along with the seed box. Now lay the sunflower quarters oiled with oil on a baking sheet or grate and place it in the oven under the grill. After the pepper slices are browned, shift them temporarily into a plate.
Eggplant, dry, dry, cut with mugs from one to one and a half centimeters and brown them from two sides to softness and appetizing crust in a conventional frying pan with sunflower oil or a grilled pan. Chop the cleaned garlic cloves and parsley and dill greens, and prepare the marinade, mixing the water with salt, sugar and acetic acid.
In an enameled glass or plastic vessel we lay layers, peppers and eggplants, pouring greens and garlic, then pour the ingredients with a marinade, cover it with a lid and place it on the shelf of the refrigerator for a day.