At all times, eggplant dishes were very popular, especially on festive tables. Many hostesses have eggplant appetizers in their arsenal. There are complex ones, for example, rolls with caviar and other fillings, and there are simpler ones - stewed, fried.
It is necessary
- eggplant - 2.5 kg;
- sweet bell pepper - 300 g;
- parsley, basil, dill - on a bunch;
- carrots - 300 g;
- vegetable oil - 450 ml;
- onions - 250 g;
- acetic acid 70% - 2 tbsp;
- chopped garlic - 130 g;
- boiling water 5 tablespoons;
- salt - 2 tablespoons
Instructions
Step 1
Rinse all vegetables under running water and trim off the tails, if any. Pierce each fruit with a fork in several places and cook in boiling salted water for 7 minutes.
Step 2
Remove, cool and cut into cubes. Peel onions and carrots, remove seeds from peppers. Grate the carrots on a coarse grater, chop the onions into cubes or half rings, cut the pepper into squares or long pieces.
Step 3
Place all vegetables in an enamel saucepan, add chopped herbs. Combine vinegar, boiling water, salt in a small cup and pour this marinade over the vegetable mixture. Mix everything well.
Step 4
Pour in the oils and mix all the ingredients again. Place the savory snack in a clean jar and cover. Refrigerate. After about four days, the eggplant snack can be eaten. It can be served with any dish, but if you wait even longer, it will become even more delicious.
