Description
Recently, my grandfather turned 97 years old. He's still witty, concise in wording and still loves delicious food. When I visited him last time on the table, in addition to all sorts of other Goodies, stood aubergine appetizer, bought some special shop. "This is definitely a must try! It's delicious, you'll love it!"- was recommended to me by my grandfather. It really was very tasty, juicy, flavorful and fresh - everything I love. The only thing too much oil remained on the plate, and with the skins of the sweet peppers I have, like many, the relationship does not add up. So I began to think about how to prepare a snack, so delicious, and dieting it? The result of share with you, dear cooks is really delicious! With a reduced calorie, suitable for vegetarians and vegans to dieters, suitable for post and separate food. In short, since this appetizer was a hit in our family, want to try?
Ingredients
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Eggplant
500 g
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Sweet pepper
500 g
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Garlic
0.25 tooth
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Parsley
3 g
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Vinegar
2 tsp
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Vegetable oil
2 tsp
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Salt
Cooking
Everything is very simple. To do faster than writing a prescription. Vegetables, my. Peppers bake in the oven at 230°C about 25-30 minutes to brown markings. Pepper we need fleshy, color any, I have a yellow. A pound of pepper, two medium-sized porcini.
Boil eggplant whole in the water 10-20 minutes from the moment of boiling. One pound of eggplant is the three smaller or two larger. Big-bellied eggplant will need about 20 minutes. Not to bitter, will nicolem them in several places with a fork. Pot-bellied eggplants are smaller in size, you will need 15 minutes for cooking. And here's a little dlinnenkie - the appetizer comes out so tasty - and 10 minutes is enough. They can fork could fuck, young eggplants usually not taste bitter. The eggplant should be soft but not turn into jelly - not digestible! After some time take out the eggplant, give a little to cool off, then hot cut in big pieces. Put the slices of eggplant in a colander or sieve, add salt well and put on top of a small oppression, for example, a liter jar of cucumbers. Leave for 20 minutes to drain.
Baked sweet pepper put for five minutes in a container with lid, plastic bag or other, then the skin easier moved. Under cold running water, peel the pepper from the skin. Put in a bowl, allow pepper to cool off, the accumulated fluid is drained. And cut large pieces in the manner of eggplant.
Dances with a tambourine over. Vegetables mix, season with two teaspoons vegetable oil and two tablespoons of 5% vinegar - wine, cider or as I have white balsamic. As you can finely chop the garlic - we have enough quarters of cloves, then his taste is present but not dominant. You put a good choice.
Also finely chop the parsley - 3 g's a couple of twigs.
Check the snack on salt - SURE - infuse. I leave for the night. Serves at will as a snack, as a variant of bruschetta on toasted slices of bread, garnish for chicken or Turkey. Is delicious this way and that!
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