Eggplant appetizer with bell pepper for meat

Step-by-step cooking

1. Step 1:

   

   Cut the eggplant into 1 cm pucks.

2. Step 2:

   

   Salt to taste.

3. Step 3:

   

   On a baking sheet covered with parchment, spread the washed peeled bell pepper cut into halves and eggplant.

4. Step 4:

   

   Lubricate the vegetables with vegetable oil and send them to the oven at 200 ° for 20 minutes.

5. Step 5:

   

   Cut the onion into half rings.

6. Step 6:

   

   We put the onion in a jar and prepare the marinade: Salt 1 tbsp. l. sugar 1 tbsp. l. vinegar essence 70% 1 tbsp.l. pour boiling water, broth. Marinate for 30 minutes.

7. Step 7:

   

   Chop parsley, dill, celery.

8. Step 8:

   

   Mix the greens and pickled onions.

10. Step 9:

    

    Take the baking sheet out of the oven and spread the finished pepper.

11. Step 10:

    

    Turn the eggplants, lubricate with vegetable oil, bring them in the oven for 5 minutes.

12. Step 11:

    

    Carefully remove the skin from the pepper.

13. Step 12:

    

    We put the finished cooled eggplants into a mold, flavor with garlic, sprinkle with pepper and salt to taste.

14. Step 13:

    

    Put the pepper in the next layer.

15. Step 14:

    

    Fall asleep with a mixture of greens and onions.

16. Step 15:

    

    If necessary, we lay out more layers, we have two of them! And we send it to the refrigerator for 2-3 hours, preferably overnight.

17. Step 16:

    

    You can serve the snack as an independent dish, it is just as good for any meat! Bon appetit to you, watch our detailed video at the beginning of the recipe!