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Cooking Time
1 h
Serves
12
Cuisine
Ukrainian
Difficulty
Categories
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Eggplant, bell pepper, and garlic salad is an unusually juicy combination! Add aromatic greens, a bit of hot pepper to the vegetables, and enjoy an amazingly delicious dish! The salad turns out bright, appetizing, juicy, and healthy. During the marinating process, the vegetables acquire a tangy sweet and sour note, giving the dish a special original taste. If you like cilantro, feel free to use it in this salad instead of parsley. Choose bell peppers of different colors for the recipe to make the salad look even more appetizing.
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Serves:
Eggplant - 1 kg
Bell pepper (red and green) - 4 pc
Hot chilli pepper - 1 pc
Garlic - 4 clove
Fine salt - 1 tbsp
Sugar - 1 tsp
Refined vegetable oil - 100 ml
Apple cider vinegar 6% - 50 ml
Bay leaf - 1 pc
Allspice - 2 pc
Greens (dill and parsley) - 1 bunch
1
Wash the eggplants, trim the stems, and peel the vegetables. Cut the eggplants into sticks 1 cm thick.
2
Place the chopped eggplants in a single layer on a pan with heated oil. Stirring occasionally, fry the vegetables over medium heat until golden brown.
3
Transfer the roasted eggplants to a deep dish. Add salt and ground black pepper to taste.
4
Wash the bell and hot peppers, remove the core with the seeds. Cut the bell pepper into thin strips and the hot pepper into small cubes.
5
Transfer two types of peppers into a deep dish. Add the garlic cloves passed through a press and finely chopped parsley and dill to the vegetables. Mix the ingredients.
6
Spread a layer of the vegetable mixture over the hot eggplants. This way, the pepper undergoes thermal processing and becomes more tender, and the garlic and greens better reveal their aroma.
7
Fry a new batch of eggplants and repeat the layers until all the ingredients are used up. Finish with a layer of the vegetable mixture with bell pepper.
8
Prepare a marinade for the appetizer. In a saucepan, combine apple cider vinegar, sugar, bay leaf, and allspice, mix. Bring the marinade to a boil.
9
Pour the hot marinade over the eggplant and bell pepper salad. Leave the finished dish at room temperature for 30 minutes. Then cover the dish with a lid or food wrap and let the salad marinate in the refrigerator for at least 4 hours.
10
Serve the ready eggplant and bell pepper salad chilled.
11
It will make a great addition to mashed potatoes or a main dish of chicken or meat. Enjoy!
Serves:
Fat
104
Carbs
84
Protein
17
Kcal
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