Eggplant appetizers are popular with everyone, because their variations exist so much that even a real gourmet will find one that he will be ready to devour almost every day. When the banal “Teschin language” tired, and caviar from eggplant on the table out of place, you can experiment and make a very tasty vegetable snack. Today we will share this recipe with you, and be sure that if you put such eggplants on the table, after 10 minutes, guests will ask for supplements.
- Eggplants - 6 pcs.,
- tomatoes - 5 pcs.,
- Bulgarian pepper - 2 pcs.,
- bitter pepper - 1/2 pcs.,
- onion - 2 pcs.,
- carrots - 1 pc. large size,
- garlic - 5 large cloves,
- dill - 1 pc.,
- salt - to taste,
- Table vinegar - 2 tbsp. l.,
- vegetable oil - 50 ml.
1. Prepare all the products required to create a snack. My vegetables, obsushivaem.
2. Eggplants, in which the stalks were previously cut, are put into a pan filled with salted water and set on fire. Cook until the vegetables are soft (about 10-15 minutes after boiling).
3. Cut the boiled eggplants along in half. Fold in the bowl. We send under a press. Leave for a half to two hours.
While the eggplants are under pressure, we are preparing the vegetable filling.
4. Clean the onion. Cut into small strips.
5. Fry in vegetable oil until browning.
6. Clean the carrots. Rub on a fine grater.
7. Sent to the bow. We continue to fry.
8. From the pepper we remove the seeds and cut off the stem. Cut into thin strips. Bitter pepper finely crumbled.
9. Combine with roasted vegetables. Stir. From fire do not remove, and fry for another 5 minutes.
10. Cut the tomatoes into cubes.
11. Put the tomatoes in a fry. Fry a few minutes. In the end, salt and pour vinegar, if desired, you can add freshly ground black pepper. Mix well. Remove from heat. Stuffing for eggplant ready.
12. Clean the garlic. Finely chopped.
13. Dill finely cut.
14. After the eggplants make juice, we cut them into 2, 5–3 cm wide slices.
15. Fry the eggplants until browning on both sides in heated vegetable oil.
16. Hot fried eggplants are laid out in a container in an even layer, cut up. Add some salt. Put chopped garlic.
17. We spread on each eggplant cooked vegetable stuffing.
18. Sprinkle with greens.
19. The methods described in paragraphs 16-18 are managed with all vegetables. We cork a container. Sent for some time in the fridge for infusion. After we lay out the appetizer on a beautiful plate and serve it to the table. You can note the time, because in less than 10 minutes, as you have to go for the supplement.