Description
A favorite recipe of our family. Have said many times that Post has to prepare meals that would fit for the holiday table. This is one of them. Lovers of baked peppers and aubergines will appreciate it.
Ingredients
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Pepper
2 piece
-
Eggplant
1 piece
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Tomatoes in own juice
150 g
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Olives
150 g
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Capers
1 Tbsp
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Sunflower oil
1 Tbsp
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Oregano
1 pinch
-
Basil
1 pinch
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Salt
1 pinch
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Black pepper
1 pinch
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Sesame
1 tsp
Cooking
Peppers cut into 4 pieces if large or 3 if not. Remove the stalk and seeds. Wash. Put in pan or grill under a very hot grill, or simply in the oven or on the hob and bake to black markings.
Fold the peppers in a bag for 15 minutes.
Then easily remove the peel.
Eggplant cut into cubes about 1 cm, put them in a colander, add salt and mix well. On top put a plate with cargo and leave for 30 minutes to remove the bitterness and excess liquid.
Heat the oil "Oleina" in the pan.
Dry the washed eggplants and fry.
Gently mash with a fork the tomatoes in their own juice. No sudden movements, tomato tries to scatter crimson spray all over the kitchen, and sometimes to sigh no time.
When the eggplant is browned, add tomato sauce and dried herbs. Stir and saute 10 minutes. Cool.
Add chopped olives and capers (optional, I don't always add).
On each strip of pepper to put a spoonful of the mixture baklazhanovy.
To roll the roulade. Cool. Before serving, sprinkle with sesame seeds.
Bon appetit.
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