Appetizer of Marinated Eggplants and Grilled Peppers
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
4
Description
Appetizer of Marinated Eggplants and Grilled Peppers
Ingredients
- Eggplants - 35.3 oz
- Dill - 1 bunch
- Parsley - 1 bunch
- Garlic - 1 head
- Water - 12 fl oz
- Salt - 1 tablespoon
- Orange Bell Peppers - 35.3 oz
- Sugar - 1 tablespoon
- 9% Vinegar - 1 tablespoon
Step by Step guide
Step 1
Clean the peppers, rinse, dry, and cut into 4 pieces if large, or 2 pieces if small. Place them on a baking sheet, brush with vegetable oil, and bake in the oven at 180–392°F until golden brown.
Step 2
Wash the eggplants, dry, cut into rings about 1–1.5 cm thick, and fry in vegetable oil until golden brown.
Step 3
Finely chop the herbs and garlic.
Step 4
In a convenient wide enamel pot (or plastic container), layer the vegetables: eggplants — herbs — peppers — herbs, and so on.
Step 5
Pour the cooled marinade over the vegetables. For the marinade, in room temperature boiled water (or bottled water), add salt, sugar, and vinegar — mix until dissolved, and pour this marinade over the vegetables.
Step 6
Cover the cooled vegetables with a lid, place in the refrigerator, let it marinate for 24 hours, and it is ready to eat.
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