In the vegetable season, skilled housewives work wonders in the kitchen, inventing a variety of cold and hot dishes from the gifts of summer and autumn. Eggplant and peppers are ideal ingredients for snacks. They have a characteristic taste that goes well with other products.
Eggplant and pepper appetizer - general principles
From eggplant and pepper, you can cook both hot and cold snacks. Often additionally put tomatoes, garlic, herbs, sauces (mayonnaise or sour cream), and other components. To make the appetizer delicious, it is important to carefully select products for cooking and skillfully combine them.
Eggplant. Must be fresh, not too large, with no signs of spoilage. They are washed, chopped and sprinkled with salt for a while to get rid of bitterness.
Pepper. It can be any color. Vegetables are washed, cleaned of seeds and stalks, cut. If hot pepper is used in the recipe, work with this product extremely carefully so as not to "burn yourself" during processing.
The remaining ingredients are placed in the snack in the amount specified in the recipe. If garlic, herbs and spices are used, their presence and quantity can be changed, focusing on your taste.
1. Appetizer of eggplant and pepper: rolls
Ingredients:
• 1 eggplant;
• 1 tomato;
• 1 bell pepper;
• sour cream 15% fat - 3 tbsp. spoons;
• clove of garlic;
• parsley, dill - on the floor of a bunch, including for decoration;
• salt - 15 g;
• olive oil - 50 ml.
Cooking method:
1. Wash the eggplant, cut into long thin plates.
2. Grate each strip of eggplant on both sides with salt and lay in a deep cup, leave for a few minutes to be nourished.
3. Meanwhile, wash the tomato, cut into a medium cube. Cut the pepper into two parts, take out the seeds, rinse, cut into cubes.
4. Wash the dill with parsley, dry a little on napkins and chop.
5. Remove the garlic from the husk, squeeze it through the garlic press, add sour cream and herbs to it, mix everything thoroughly.
6. Rinse the salted eggplants with cold water, lay them on a metal wire rack to allow the glass to water.
7. Pour the oil into the pan and heat it well, lay out the eggplant plates and fry until golden on both sides (you can also grill eggplant on the grill without oil).
8. Lubricate the still hot eggplants with the cooked garlic sauce, put a small amount of tomatoes and bell pepper, roll them up (they roll the eggplants hot, since the cooled ones harden immediately and it becomes more difficult to roll them).
9. Fix eggplant rolls with a wooden stick.
10. When serving, put on a plate, next beautifully put the branches of dill and parsley. You can serve hot or cold snacks.
2. Appetizer of eggplant and pepper for the winter
Ingredients:
• onion - 1 head;
• 1 carrot;
• 1 bell pepper;
• 1 eggplant;
• 1 tomato;
• vegetable oil - half a glass;
• black pepper, salt - 10 g each
Cooking method:
1. Wash the carrots, peel, peel the onions, remove the seeds from the pepper, rinse. Cut everything into cubes. Heat a deep frying pan or pan (it is most convenient to stew all the vegetables in a large metal bowl), pour in the oil, put the prepared vegetables, simmer for 5 minutes.
2. Wash the eggplant, chop finely, add 2 pinches of salt, let stand for several minutes to remove the bitterness.
3. Put eggplant in a container for other vegetables, mix well and simmer for several minutes, stirring continuously.
4. Wash the tomato, pour hot water for three minutes, remove the peel, chop and put into the bowl with the remaining vegetables, salt, pepper, stir well and simmer until all vegetables are completely softened.
5. Once all the vegetables are cooked, put the appetizer hot in sterilized jars, roll it tightly with metal lids, wrap it with a blanket and leave it overnight to cool.
3. Appetizer of eggplant and pepper: terrine with feta cheese
Ingredients:
• 3 small eggplants;
• 8 bell peppers;
• 1 cup vegetable oil;
• leaf of lavrushka;
• 2 heads of garlic;
• 450 g of feta cheese;
• 10 g of salt;
• sesame seeds - 15 g;
• 1 lemon;
• parsley, dill - 3 branches for serving.
Cooking method:
1. Wash the eggplants, wipe dry with a towel, cut the stalk of the pepper, take out the seeds, and wash. Cut the eggplant into thin slices, cut the peppers into four pieces.
2. On a frying sheet put slices of bell pepper with the skin up, sprinkle with vegetable oil, sprinkle with salt.
3. Unpeeled one head of garlic, sort into cloves, cut them into halves and put in between the slices of peppers.
4. In the middle, put a leaf of laurel, cover the entire contents with foil, put in the oven and bake for 60 minutes at medium temperature.
5. Put the peppers in a clean, deep cup, leave them under the lid for a few minutes, and then peel them off.
6. Lay eggplant also on a leaf, drizzle with vegetable oil and lemon juice, salt, spread the garlic cloves from the second head next to it and bake in the oven at 180 degrees.
7. Transfer the eggplant into a cup, leave it under the lid for a few minutes, and then remove the peel.
8. Take a deep bowl, coat it with vegetable oil, cover it with several layers of cling film so that the edges of the film hang down a little.
9. In a circle around the cup in an upright position, lay the eggplant overlap. Eggplant should completely cover the bottom of the cup, and still hang a little over the edges.
10. Also put a few slices of pepper on the bottom, squeezing it slightly.
11. Cut the feta cheese into strips and put a small amount on the bottom of the cup on top of the pepper.
12. Then put the pepper back on.
13. Brynza again, and so on until the cup is full.
14. Cover all contents with the hanging tips of eggplant and foil.
15. On the film, make a few cuts with a knife.
16. Close the cup with a lid, put some load on top, and leave the dish in the refrigerator for half a day.
17. Sprinkle the finished terrine with sesame seeds and garnish with parsley and dill.
18. When serving, cut the terrine into portions, arrange on plates.
4. Turkish eggplant and pepper appetizer
Ingredients:
• eggplant - 2 pcs.;
• garlic - 2 cloves;
• chilli peppers - 1 pod;
• parsley - half a bunch;
• milk yogurt without additives - 2 jars;
• 40 ml of olive oil;
• sesame seeds - 2 handfuls;
• salt, hot pepper - 10 g each;
• half a lemon.
Cooking method:
1. Wash the eggplant, wipe with a dry cloth, cut into two equal halves.
2. On the soft side of the eggplant, make small cuts, salt, grease with olive oil and drizzle with lemon juice, lay on a frying sheet and bake at moderate temperature for 10 minutes.
3. Remove the eggplants from the oven, cool and remove the skin, and crush the soft part with a fork, put in a small cup.
4. Grind the peeled garlic in the garlic.
5. Wash the parsley and chop with a knife.
6. Wash the chili peppers, take out the seeds, chop finely.
7. In the bowl of eggplant add garlic, parsley, chili pepper, put yogurt, salt, pepper with red pepper and mix well.
8. Put the prepared snack in a portioned deep plate or salad bowl, sprinkle with sesame seeds.
5. Appetizer of eggplant and pepper "Korean he"
Ingredients:
• eggplant - 8 pcs.;
• garlic - a little more than one head;
• 2 large tablespoons of vinegar;
• 5 sweet peppers;
• 2 pinches of salt;
• olive oil - 50 ml.
Please note that not one dish or Korean appetizer can do without any spicy seasoning or chili. For this recipe, take a pod of fresh hot pepper.
Cooking method:
1. Wash the eggplants, cut the stem, cut with medium cubes, put in a deep bowl, salt, cover the cup with a lid and soak for about an hour.
2. At the end of some time, drain the allocated juice from the eggplant.
3. Heat oil in a frying pan, put eggplant, fry until light brown crust over medium heat.
4. Wash bell peppers, take out the seeds, cut into rings.
5. Chop the garlic in the garlic.
6. In a transparent plastic container or jar, put the eggplant in the first layer, put the garlic on it, pour it with vinegar, put the bell pepper. Lay out the layers in the order shown until the jar is full.
7. Close the container tightly with a lid and leave it in the refrigerator for a day.
8. Before serving, mix everything and put in a salad bowl.
6. Appetizer of eggplant and pepper: caviar
Ingredients:
• 8 eggplants;
• Bulgarian pepper - 3 pcs.;
• 1 chili pepper;
• 4 tomatoes;
• 3 onion heads;
• half the head of garlic;
• any greens - 4 branches;
• vegetable oil - 50 ml;
• 30 g of ground black pepper and salt.
Cooking method:
1. Take the frying sheet, cover it with foil, grease with oil.
2. Wash sweet peppers and eggplants, make several punctures on their surface, grease them with butter and put them whole on a leaf.
3. Cover the vegetables with the second half of the foil and place in a hot oven for half an hour, setting a moderate temperature.
4. After 30 minutes, turn off the oven, but do not remove the vegetables, let them cool directly on the baking sheet.
5. Wash the tomatoes, scald with boiling water, cool slightly, remove the skin, chop the pulp.
6. Chopped peeled onions finely, squeeze the garlic through a garlic press, remove the seeds from the chili pepper and cut into slices.
7. In a deep bowl, mix onions, garlic, hot pepper and tomatoes, leave for a few minutes, so that everything is saturated with tomato juice.
8. Wash dill, parsley, dry slightly on napkins, finely chop and put in a bowl for onions, tomatoes and pepper.
9. Remove the bell peppers and eggplant from the oven, remove the peel from them, and cut the soft portion into a cube and put in the bowl with the rest of the ingredients.
10. Pour in salt, pepper, pour in vegetable oil, mix everything thoroughly and leave in the refrigerator for several hours to insist on the snack.
11. When serving, lay the eggs in a salad bowl.
