Warm Vegetable Appetizer with Herbs
⏳ Time
1 hour 40 minutes
🥕 Ingredients
14
🍽️ Servings
12
Description
Warm Vegetable Appetizer with Herbs
Ingredients
- Cilantro - 1 bunch
- Eggplants - 2 lbs
- Orange Bell Peppers - 6 pieces
- Mild Chili Spice - 1 piece
- Tomatoes - 17.6 oz
- Carrot - 1 piece
- Onion - 1 piece
- Garlic - 6 cloves
- Vegetable Oil - 5 fl oz
- Tarragon - 1 bunch
- Flaky sea salt - 0.4 oz
- Ground Black Pepper - 0.5 oz
- Parsley - 1 bunch
- Basil - 1 bunch
Step by Step guide
Step 1
Cut the eggplants lengthwise into 4 parts (do not remove the stem), sprinkle with coarse salt, and let sit for 1 hour (minimum 30 minutes) to release excess moisture, then rinse and dry with paper towels.
Step 2
Fry the eggplants in batches with oil over high heat, remove and set aside.
Step 3
Sauté the julienned carrot and chopped onion in the same pan for a couple of minutes.
Step 4
Add the coarsely chopped sweet and hot peppers, peeled garlic, black pepper, and salt.
Step 5
Stir, add the tomato wedges, and then the herbs.
Step 6
Cover the herbs with the eggplants, trimming the stem.
Step 7
Bring to a boil, then simmer on low heat for 30 minutes, allowing to cool for 10 minutes.
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