Much is known about the benefits of vegetables today. Rich in minerals and vitamins, they are extremely important for the healing and strengthening of the human body. Eggplants and bell peppers are no exception. Many delicious dishes can be prepared from them. Peppers and eggplants are pickled, boiled, stewed, fried and baked in the oven.
It is necessary
- For eggplant and pepper caviar:
- - 5 eggplants;
- - 5 tomatoes;
- - 5 bell peppers;
- - 2 onions;
- - 5 cloves of garlic;
- - 6 tbsp. l. vegetable oil;
- - ground black pepper;
- - salt.
- For a hot eggplant and pepper snack:
- - 4 eggplants;
- - 4 tomatoes;
- - 4 bell peppers;
- - 200 g of cheese;
- - vegetable oil;
- - sour cream;
- - greens;
- - ground black pepper;
- - salt.
- For eggplants under a fur coat:
- - 2 eggplants;
- - 2 bell peppers;
- - 6 tomatoes;
- - 2 heads of onions;
- - 5-6 st. l. vegetable oil;
- - 4 cloves of garlic;
- - 3 tbsp. l. grated cheese;
- 1 tbsp. l. chopped oregano;
- - sugar;
- - salt.
- For the sauce:
- - 1 head of onion;
- - 2 tomatoes;
- - 1 tbsp. l. vegetable oil;
- - ½ glass of white wine;
- - 1 bay leaf.
Instructions
Step 1
Eggplant and Pepper Caviar
Wash the eggplants, bell peppers and tomatoes well. Pat dry on a paper towel. Cut off the "tails" of eggplants, remove the stalks with seeds from peppers. Peel the onions. Brush the eggplant and bell peppers with vegetable oil and puncture the fruit with a fork. Then put on a baking sheet and place the eggplants with peppers for 20 minutes in a preheated oven and bake at 180 ° C. Chop the onions finely and chop the herbs. Scald the tomatoes with boiling water and immediately immerse them in cold water, then remove the skins from the fruits. Peel the baked eggplants and peppers, then put them in a bowl, cover with foil and leave to infuse for half an hour. Then finely chop all the vegetables, drain the excess liquid if necessary. Combine all the components of the caviar: eggplants, peppers, tomatoes and onions. Sprinkle everything with chopped garlic and chopped herbs. Season to taste with pepper, salt and vegetable oil.
Step 2
Eggplant and pepper hot appetizer
Wash the vegetables thoroughly (eggplants, bell peppers, tomatoes) and pat dry. After that, having removed the “tails”, cut the eggplants lengthwise into 4 pieces and fan them out. Then salt, let stand for 10 minutes and squeeze. This is done to remove the bitterness from the eggplant. Cut the tomatoes into slices, and chop the bell peppers into thin rings after removing the seeds. Grate the cheese. Grease a baking sheet with vegetable oil, put the opened eggplants on it and brush them with sour cream. Place tomato slices and pepper rings on each plate, salt and pepper and sprinkle with grated cheese. Preheat the oven to 180 ° C and bake the eggplant and pepper for half an hour. Serve hot, sprinkle with chopped herbs.
Step 3
Eggplant under a fur coat
Wash and peel the eggplants, cut them in half lengthways and sprinkle with the sugar and salt mixture. Leave for 20 minutes, then rinse, dry with a napkin and fry in vegetable oil until tender. Cut the washed and dried bell pepper into strips, after removing the stalks with seeds. Chop the onion in half rings, and finely chop the garlic. Sauté the prepared vegetables in the remaining vegetable oil for 5 minutes. Add the tomatoes, cut into small cubes, salt, put in the oregano and simmer for 10-15 minutes over low heat. Then place the eggplants on a small baking sheet or in a fireproof dish, on which are stewed vegetables, sprinkle with grated cheese and bake in the oven until the cheese is browned. Pour the sauce over the finished eggplants before serving. To prepare it, cut the peeled onions into half rings, and the tomatoes into cubes. Fry vegetables in vegetable oil. Add bay leaf, pour in wine and evaporate liquid by about a third. Then rub everything through a sieve.
