These pickled eggplants with bell pepper are fantastic! The recipe is not for the winter, at least I was preparing them to eat right away. Eggplants will be ready in 12 hours, but it is better to keep them in the fridge for 24 hours (it was just so difficult for me to wait so much :).
I think this recipe is just a magic wand for those who do not make blanks for the winter, and such snacks are sometimes needed: for some major holidays (new year, birthday) or departure for nature. I think they will fly away from the table in the first place, such goodies! Eggplants can be bought at any time of the year, so it’s not a problem to make such a dish whenever you want.
It is very interesting that eggplants marinate with baked bell pepper, so I don’t like pepper very much, but this combination is simply incomparable, and even if you make a sandwich with bread, mmm, how quickly we ran out of them. Okay, stop teasing, see the recipe for this eggplant dish and cook yourself, there is nothing complicated: fry eggplants in oil, bake the peppers in the oven, put everything in a jar and pour the marinade.
Ingredients for Pickling Eggplant with Bell Peppers
To prepare such pickled eggplants with bell peppers, it took me:
Eggplants – 1 kg Bulgarian Bulgarian is better than a different color – 1 kilogrammkrop – a small bunch of parsley – a small bunch of garlic – 1 head, oregano, Italian herbal oil – for roasting eggplant
for marinade:water – 350 ml. salt – 1
The recipe for pickled eggplants with bell peppers, herbs and garlic
Cut eggplants about 1 cm thick. If your eggplants are not as large as mine, then you can cut them in circles. I cut the semirings.
Sprinkle the eggplants with salt and leave them for 15 minutes to let the juice run. Such salt-sprinkled eggplants will absorb less sweat and oil during frying.
Bulgarian pepper cut into such pieces, which will then be convenient to eat. It can be cut in half and in 4 pieces, but I wanted to cut these into pieces.
She put the peppers on a baking sheet and baked them at a temperature of 200 degrees until lightly browning, so that they become soft, which is about 15 minutes.
Eggplants washed under running water, drained with a towel, fried on both sides in hot vegetable oil until golden brown.
I cook greens: cut parsley, dill, cut garlic in rings, sprinkle pepper, oregano and a mixture of Italian herbs, mixed.
Here and Bulgarian pepper is ready.
Then you have to put everything in the bank. At the bottom is a layer of eggplants, on top of greens with garlic and herbs.
Then a layer of bell pepper and greens with garlic again.
Filed completely jar, alternating layers. Then she prepared the marinade, did not photograph it, because it just turns out some water.
Boiled water – 350 ml., Spilled salt – 1
Interestingly, in the eggplant there is still vegetable oil, it then goes into the water and the marinade is obtained not just water, but oil.
I put the eggplants in the fridge, after a day we started to try them, on the second day there are half a can left It is generally recommended to withstand them for two days, but I didn’t notice much difference, after a day they were already tasty.
Very rarely do mashed potatoes, but here it is right in the subject. And on the last photo the most delicious option of eating this snack in the form of a sandwich, bread in my photo, homemade.