Mankind was able to learn about eggplants thanks to the Hindus. The vegetable was grown in ancient India, from where it spread to Europe in the IX century.
However, with all the benefits of eggplant for humans, for a long time this vegetable was eaten only by the most courageous. The fact is that eggplant from ancient Greek means “rabies apple”.
Now eggplants are eaten everywhere. Let us give you a few recipes for cooking eggplant.
Ingredients for pickled eggplants with peppers:
- Eggplants – 1 kg;
- Bell pepper – 1 kg;
- Dill – a small bundle;
- Parsley – a bundle;
- Garlic – 1 head;
- Water – 200 g;
- Salt – 1 tsp;
- Sugar – 2 tbsp;
- Vinegar 9% – 2 tbsp.
Preparation of pickled eggplants with peppers:
Remove the stalks from the eggplants and cut into small triangular bars. Mix the eggplant slices with vegetable oil.
Cover a baking tray with parchment, lay out the eggplant slices. Bake the bars at 200 degrees in the oven for 15-20 minutes.
Remove the insides of sweet peppers, cut into large slices. Similarly to eggplants bake peppers at 200 degrees for 15 minutes.
Shinch finely parsley and dill. Squeeze garlic and chop finely. For the marinade, pour water, salt and sugar into a saucepan. Bring the water to a boil, pour vinegar into the saucepan.
In a mold lay out layers of peppers and eggplant pieces, each layer is treated with herbs and garlic. Fill the mold with vegetables with the marinade, cover with a lid and leave for at least a couple of hours.
Ingredients for eggplant with hot peppers:
- Eggplants – 1.2 kg;
- Sweet pepper – 400 g;
- Garlic – 10 cloves;
- Hot pepper – 1 pc;
- Sugar – 30 g;
- Vinegar 6% – 30 g;
- Salt – 1 tsp;
- Vegetable oil – 30 g.
Cooking eggplants with hot peppers:
Remove the stalks from the eggplants, cut into small bars. Salt the eggplant pieces, leave for a couple of hours. After the specified time, remove the eggplants to a paper towel, slightly dry them.
In a frying pan in several steps in vegetable oil fry the eggplant bars until browned
.
Peel bell peppers from their insides, grind them in a meat grinder together with garlic.
Put the mixture of bell peppers, chili and garlic in a bowl with eggplant pieces. Salt the mixture, pour sugar, add vinegar and water and stir.
Leave the mixture for 3-4 hours in the refrigerator to marinate.
Ingredients for eggplant with vegetables:
- Eggplants – 1 kg;
- Salt – 1 tsp;
- Carrots – 1 pc;
- Onion – 1 pc;
- Bulgarian pepper – 1 pc;
- Parsley – a bundle;
- Garlic – 4 cloves;
Ingredients for the marinade:
- Water – 2 tbsp;
- Vinegar 9% – 2 tbsp;
- Sugar – 2 tbsp;
- Salt – 0.5 tsp.
Preparation of eggplants with vegetables:
Eggplants without stalks cut into not thick rings, salt and mix. Grate peeled carrots on a coarse grater,
chop onions into feathers, and cut peeled bell pepper into straws. Leave the eggplants for half an hour, and then blot with a paper towel
. In a frying pan in vegetable oil fry eggplant rings until golden on both sides. Also fry carrots, peppers and onions separately in a frying pan for a couple of minutes.
Chop garlic cloves and parsley finely and add them to the lightly fried soft vegetables. Place ⅓ of the eggplant rings on the bottom of the mold, and then place ⅓ of the vegetable layer.
Alternate layers of eggplant and vegetables in the mold.
To prepare the marinade, mix vinegar and sugar in a bowl, add water and salt. Stir the ingredients for a couple of seconds, pour into the vegetable mixture with eggplants.
We leave under a lid to marinate vegetables for 4-5 hours
.
The result is a lot of appetizer from eggplants and vegetables. A good addition to meat, which can be stored for a long time in the refrigerator.
