As soon as the season for vegetables comes, everyone not only prepares for the winter, but also prepares a variety of goodies for lunch and dinner. One of the popular vegetable dishes is a stew, which consists of eggplant and zucchini. Try the updated recipe for a delicious cold appetizer.
It is necessary
- - zucchini;
- - eggplant;
- - half a head of garlic;
- - fresh herbs (at your discretion);
- - salt;
- - two tablespoons of vinegar;
- - sunflower oil.
Instructions
Step 1
Wash the vegetables well and cut the roots off. First, cut the eggplant into circles. Each circle should be 1 centimeter thick. Sprinkle the sliced eggplant with salt and let sit for 15 minutes.
Step 2
Now turn to the zucchini. In the same way as in the first paragraph, cut the zucchini into circles, but you do not need to salt it. Toast the zucchini mugs immediately in a little oil and place in a plate. Now fry the salted eggplant, but put it on a napkin, because it absorbs oil a lot.
Step 3
Peel the garlic and grate on a fine grater. You can use a press if the holes in it are not very large. Rinse the herbs in cold water, chop finely and mix with the garlic.
Step 4
Now take a clean dish and start laying out the vegetables in layers: first, lay out the zucchini, sprinkle them with salt (after all, they were not salted when frying), grease with garlic herbs and season with a little vinegar; put the eggplants in the same order (just do not salt!). When the appetizer is finished, put it in the refrigerator for about an hour.
The appetizer is ready!
