A wonderful cold vegetable appetizer with a moderately spicy taste and delicious aroma.
It is necessary
- - 335 g red pepper (sweet);
- - 415 g eggplant;
- - 75 ml of vegetable oil;
- - 18 g of garlic;
- - salt;
- - 215 g of parsley and cilantro.
Instructions
Step 1
Wash the red bell pepper, coat it with vegetable oil and bake it whole in the oven at a temperature not exceeding 250 degrees for about 35 minutes. During baking, the peppers should sometimes be turned over so that their skins are evenly charred.
Step 2
Remove the cooked peppers from the oven and cool. Then carefully peel them off and cut lengthwise. Remove seeds from peppers.
Step 3
Eggplants should be rinsed, peeled and cut into long, thin slices. Then rub them with salt and put in a sealed dish for 25 minutes. Then drain the juice from the eggplants, wash them and wipe them with a napkin.
Step 4
Dip each piece of eggplant in vegetable oil and fry thoroughly on all sides.
Step 5
Peel and chop the garlic. Rinse greens and chop very finely.
Step 6
Take a cling film, on which first put the pieces of eggplant so that you get something like a rectangle. Then grate the eggplant with half the garlic. After that, put pepper on top of them, sprinkle it with salt, herbs and the remaining garlic.
Step 7
Then you should raise the edges of the film and roll the vegetables into a very tight roll. The stronger the vegetables stick together, the juicier they will be. Put the finished roll in the refrigerator overnight.
