In the season of fruits and vegetables, I really want to pamper myself with light snacks that can satisfy hunger and not burden the stomach with a satisfying weight. That is why, along with zucchini, cucumbers and tomatoes, eggplants rightfully take the first place.
It is necessary
-
- for 4 servings:
- eggplant - 6 pieces;
- Bulgarian pepper - 4 pieces;
- garlic - 3-4 cloves;
- cilantro - 1 bunch;
- pitch;
- vegetable oil - 0.5 cups.
Instructions
Step 1
Eggplants and peppers must be washed thoroughly. Remove the stalks from eggplants, cut them lengthwise into two parts. Make deep enough criss-cross cuts along the entire surface of the eggplant, being careful not to damage the skin. Cut the pepper in half and remove the seeds.
Step 2
Coat each half of vegetables with vegetable oil and place on a baking sheet, cut up.
Step 3
Preheat oven to 220 degrees and place the baking sheet on the medium wire rack. Roast the vegetables for at least 35-40 minutes, making sure they don't dry out. If necessary, reduce the temperature to 180 degrees.
Step 4
Peel the garlic and cut into very small cubes. You can, of course, pass the garlic through a press, but then the finished dish will be completely saturated with the dominant garlic aroma. With fine slicing, the tastes of all vegetables will exist in the dish independently of each other, but together they will make up a unique harmony. Rinse and chop the cilantro.
Step 5
Remove the cooked vegetables from the oven, let cool slightly and peel them. Separate the eggplant pulp well with a tablespoon. Coarsely chop the prepared vegetables with a knife, put in a deep bowl, sprinkle with garlic and cilantro, salt to taste, season with vegetable oil and stir. Let the appetizer cool completely and steep for about 30 minutes.
Step 6
Serve the eggplant appetizer as an independent dish or as a side dish for poultry or meat.
