Eggplant and peppers appetizer is a bright, flavorful and incredibly tasty dish that can become a real decoration of any table. The combination of eggplants with juicy sweet peppers creates a unique flavor, and the variety of cooking methods allows you to find a recipe for every taste. Eggplant
and peppers appetizer can be an independent dish as well as a complement to meat or fish. It perfectly combines with various sauces and spices, which makes it universal for any menu.
In addition, the preparation of the appetizer does not require special skills and is accessible even to novice cooks.
Ingredients:
- eggplants – 2 pcs;
- sweet pepper – 5 pcs;
- vegetable oil – 60 ml;
- salt – tsp;
- sugar – tbsp;
- hot pepper – ½ tsp;
- apple cider vinegar – tbsp;
- parsley – a bunch;
- garlic – 4 cloves.
Preparation of eggplant and pepper appetizer:
Divide eggplants in half, and then cut into plates 5 cm thick. Peppers are divided in half each and remove the core.
Lay out on a baking tray lined with paper plates, each separately. Put the peppers in the baking sleeve. Bake the vegetables at 160 degrees for half an hour.
For the marinade in vegetable oil, mix salt, sugar and hot pepper.
Pour
apple cider vinegar into the mixture.
Chop parsley, grate garlic on a fine grater, add to the marinade, mix. Put a layer of eggplant plates on a plate, smear it with marinade.
Peppers are peeled and put on a second layer, also smear with marinade
.
Alternate layers until the vegetables are finished.
Let the appetizer marinate for half an hour, and then serve.
It goes well with black and white bread.
