In the short summer period, you need to have time to enjoy the taste of vegetable dishes that cannot be stocked up for future use. The recipe for the offered dish is simple to prepare and very tasty.
It is necessary
- - 3 eggplants
- - 3 tablespoons (no slide) coarse salt
- - 3 large red bell peppers
- - 9 tablespoons of olive oil
- - 8 cloves of garlic
- - a quarter cup of dill and parsley
- - 3 tablespoons of vinegar
- - 2 teaspoons of sugar
Instructions
Step 1
Wash the eggplants well, dry with paper towels and cut into small cubes, mixing with salt.
Step 2
While we are doing vegetables, we need to heat the grill at the same time. Put the peppers on a hot grill, fry them for about 25 minutes, turning over every five minutes. The roasted peppers should be soft and the skins slightly burnt. The finished peppers are transferred from the grill to a bowl and covered with foil, in this form we leave them for about fifteen minutes. This will allow us, after the specified time, to easily and quickly peel the vegetables. After removing the skin, we cleanse the peppers from seeds. Cut the vegetables peeled from the skin and seeds into small cubes.
Step 3
We return to the sliced and salted eggplants, which during this time managed to let the juice and salted. Our task is to rinse them under cold water and dry them with a paper towel or napkins.
Step 4
Heat a large frying pan over medium heat and pour 3 tablespoons of vegetable oil into it. Divide the processed eggplant into three parts. Fry each part with garlic for about five minutes until golden brown, and then transfer to paper towels or napkins. Add three tablespoons of vegetable oil each time to fry each portion.
Step 5
Prepare a large bowl, put eggplants with garlic, chopped peppers, dill, parsley and vinegar into it. Mix everything thoroughly and refrigerate overnight.
