A delicious pickled pepper and eggplant appetizer without vinegar
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In the summer for many housewives this dish is the most favorite, so they prepare more of it at once so that it will last for a long time. It is especially to the taste of those who grow peppers and eggplants on their plot. After all, dishes made from vegetables grown on your own homestead are always the tastiest.
Details
Ingredients:
- Bulgarian pepper – 1 kg;
- eggplant – 0.5 kg;
- garlic – 4-5 cloves.
Marinade:< /strong>
- vegetable oil – 80 ml;
- juice of 1 lime (lemon);
- salt – ½ teaspoon;
- sugar – 2 teaspoons;
- suneli hops – ½ teaspoon;
- dried dill – 1 teaspoon.
< strong>Step-by-step preparation
1. First, clean the bell pepper. The vegetables are cut in half and baked in an oven heated to 180 degrees for 45 minutes.
After baking, the peppers are transferred to a plastic bag and given time to “sweat” properly and cool down. Thanks to this, it is easier to peel them.
2. Then the eggplants are peeled, cut into plates and fried in oil on both sides until golden. After frying, the eggplants are laid out on a paper towel to get rid of excess oil.
3. Then prepare the marinade: mix oil, lime (lemon) juice with sugar, salt, dried dill and suneli hops.
4. Add pieces of garlic to the eggplants and pour half of the marinade.
5. When the peppers have cooled completely, take them out of the bag and peel them.
6. Transfer the peppers to eggplants, add the rest of the marinade and mix gently. Then cover with a lid and send to the refrigerator to marinate for a day.
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