The fragrant and quick-to-prepare eggplant and pepper appetizer, which is prepared in many families during the vegetable season, is actually versatile, since it can easily be a side dish. Personally, I really like to serve it with steaks or just fried meat, although it will also be very tasty with baked chicken.
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Ingredients:
Eggplant - 300 g
Bulgarian pepper - 150 g
Bulb onions - 1 pc.
Carrots - 1 pc.
Garlic - 1 clove
Lean oil - 3 tablespoons
Parsley - a few twigs
Salt to taste
Ch.m. pepper - taste
Step by step recipe:
To fry eggplant and pepper in a skillet, prepare the foods on the list. Peel the onion and garlic, peel the carrots. Vegetables should be washed under running water along with fresh herbs, dried with paper towels.
To make the finished dish look pretty on the plate, use a red or yellow bell pepper.
Heat refined vegetable oil in a deep frying pan, put chopped onions and carrots in it. It is better to chop vegetables for this dish coarsely, so it will be juicier and tastier. Cook for 2 minutes.
Cut the bell pepper in half, remove the seeds and stalk, be sure to cut the cotton buds inside. Cut the pulp into strips, transfer to the pan, cook for 3-4 minutes.
Cut the eggplant into thin slices (this way it will cook faster), put in the pan, stir. It will absorb all the oil almost immediately, so add some water or broth.
Reduce the heat, cover the pan with a lid and simmer for 5-7 minutes, until the eggplant is fully cooked. Add the crushed garlic clove in the process.
Taste a slice of eggplant, if it's soft, then all the vegetables in the pan will definitely be done. Season with salt and pepper to taste, add finely chopped fresh herbs. Mix everything well and turn off the stove.
Catch and discard the garlic before serving. Divide the finished dish into portions and serve as a snack or side dish. Good both hot and cold. And by the way, it's very tasty the next day, just with a slice of fresh bread.
Enjoy!
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