Fried Peppers and Eggplant
You won't find a tastier or healthier side dish — give it a try! Fried peppers and eggplant are a great match for meat dishes and make a wonderful side. The dish comes out vibrant and looks very appetizing because the vegetables aren't stewed under a lid but properly pan-fried. It's best to use bell peppers in a mix of colors and a red onion, to give the dish a beautiful, bright look.
Marina
Recipe author
Fried Peppers and Eggplant
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 %
1 g
Fats 38 %
5 g
Carbohydrates 54 %
7 g
66 kcal
GI:
100
/
0
/
0
- Wash the eggplant, trim off both ends, and cut into large cubes.
- Heat the vegetable oil in a skillet, add the eggplant, and fry over medium heat, stirring occasionally. The eggplant should shrink noticeably in size and the released juices should cook off.
- While the eggplant fries, peel the onion, cut it into small dice, add it to the skillet, and keep frying.
- Wash the bell peppers, remove the seeds and ribs, and cut off the stems. Cut the peppers into large pieces, about the same size as the eggplant, and add them to the skillet. Fry the vegetables for about 15–20 minutes, uncovered.
- In the last 5 minutes or so, season the dish with salt and pepper to taste.
- Wash and dry the dill, chop it with a knife, and add it just before serving.
- Serve warm.
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground hot pepper - 21 kcal/100g
Similar recipes
Related and additional categories: