The second name of eggplant is dark-fruited nightshade. It is used, as a rule, by botanists. Eggplant belongs to perennial herbaceous plants, comes from the genus nightshade. Therefore, the vegetable has such an unusual second name.
For botanists, eggplant is a berry. But, the average person is accustomed to perceive the dark-fruited nightshade in the form of a vegetable.
In particular, eggplant is favored by the inhabitants of Georgia. In a country with such a rich cuisine, you can find many recipes with nightshade.
Ingredients for eggplant appetizer:
- Eggplants – 1.5 kg;
- Sweet pepper – 3 pcs;
- Hot pepper – pcs;
- Garlic – head;
- Dill – ½ bundle;
- Parsley – ½ bunch;
- Cilantro – ½ bunch;
- Basil – ½ bunch
- Vegetable oil – 150 ml;
- Water – 350 ml;
- Salt – 2.5 tsp;
- Sugar – 1.5 tbsp;
- Vinegar 9% – 3.5 tbsp.
Preparation of eggplant appetizer:
In a blender, chop peeled bell peppers, hot peppers and garlic cloves. Chop finely dill, parsley, cilantro and basil, mix with the resulting mass of peppers.
Remove stalks from eggplants, cut them into longitudinal plates 3-4 cm thick. Heat vegetable oil in a frying pan and fry the eggplant plates on both sides until golden. Spread
the pepper and herbs mixture on the fried plates over the whole surface and roll them into tubes
.
Transfer the rolls and eggplants into jars of 0.5 liters, tightly tamp them down.
In a saucepan pour water with vinegar, pour sugar and salt, stir. Bring the liquid to a boil, and then pour the marinade into jars. Cover the jars with lids, put them in a large saucepan
. Pour water into the saucepan so that it completely covers the jars. Bring the water to a boil, and then cook for 20 minutes.
It remains to roll up the jars with eggplant rolls
.
This is a good option for an appetizer in addition to the usual pickled cucumbers and tomatoes.
