Description
A rather unusual and interesting way to marinate eggplant and sweet pepper. A great spicy appetizer to the meat or to something solid... In the winter time you can cook vegetables in the oven or on the grill pan.
Ingredients
-
Eggplant
2 piece
-
Pepper
3 piece
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Olive oil
5 Tbsp
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Garlic
4 tooth
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Lemon
1 piece
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Vinegar
3 Tbsp
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Salt
-
Brown sugar
2 tsp
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Black pepper
-
Chili
-
Spices
1 tsp
Cooking
Vegetables wash, peel. The pepper cut into 4-5 pieces; eggplants lengthwise, thinly, throughout. Eggplant can not be cleaned completely, but only from two sides that the rims of the plates remained with the skin on.
Vegetables, salt, sprinkle olive oil (2 tbsp) and fry on well-heated grill until tender, with two sides: first,the pepper,
Then the eggplant.
Roasted vegetables aside on a plate.
[b]Make the marinade:[/b]
Peel garlic, cut into large chunks and fry in a medium fire with olive oil (about 5 min). Then add black pepper, hot pepper, salt (or soy sauce), coriander, "Provence herbs", lemon juice, balsamic vinegar, bring to the boil and pour the vegetables on this marinade.
Pepper with eggplant mix and leave to marinate in a cool place for 2-3 hours. Ready. Bon appetit!
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