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Marinated eggplants with peppers
Marinated eggplants with peppers is a delicious, vibrant appetizer of winter preserves. An appetizing and festive dish that will rightfully decorate even a holiday table. The aesthetic beauty of the dish is complemented by its flavor quality; since the vegetables are cut quite coarsely, they have retained each of their flavors. At the same time, the marinade has united the tastes of all the vegetables and spices, accompanied by an incredible aftertaste. Eggplants, carrots, and bell peppers - these vegetables combine excellently together. Such preserves look appetizing even in a jar.
Ingredients
Show ingredients
To prepare marinated eggplants with peppers, you need to prepare:
- eggplants (blue) - 1 kg;
- bell pepper – 1 kg;
- carrots – 0.5 kg;
- hot pepper – to taste;
- garlic – 1 head;
- dill, cilantro, parsley – to taste;
- vegetable oil – 200 ml.
Marinade based on 1 liter of water:
- salt – 1 tbsp;
- sugar – 1.5 tbsp;
- vinegar 9% - 80-100 ml.
Preparation
- Cut the prepared eggplants into circles about a centimeter thick.
- In winter, such bright peppers will definitely please. Wash, remove stems and seeds.
- Cut the pepper into fairly large pieces.
- Shred the carrots into large sticks.
- For this appetizer, a lot of herbs will be needed. Prepare it by cutting it randomly. Garlic, cut into slices, will look great in the jars. Divide the hot pepper lengthwise, remove the seeds. Cut into thin strips.
- Pour oil into the skillet. All vegetables should be sautéed separately, do not add more oil! First, sauté the carrots until half-cooked, then add the pepper. Lastly, sauté the eggplants in the skillet with almost no oil. This way, they will absorb minimal oil.
- At the bottom of the liter jar, add some herbs, hot pepper, and garlic. Layer the vegetables, sprinkling with herbs. First, lay the eggplants, then top with the sweet peppers, and place the carrots as the third layer. On top of the third layer, in addition to herbs, add a few slices of garlic.
- Fill the jars to the very top in this manner.
- Take a liter of water, heat it to a boil. According to the recipe, add salt and sugar, let it dissolve for two to three minutes, and then pour in the vinegar. To prevent the vinegar from evaporating, immediately remove the brine from the heat.
- Fill the jars with the marinade to the brim and send them for sterilization. In a large pot, place a towel or napkin, set the jars inside. Fill them with hot water up to the shoulders. From the moment of boiling, wait for 20 minutes, then take out the jars and seal with lids.
- This is the bright delicacy that has turned out. In a dark, cool place, these preserves can be stored for a long time. They will delight winter evenings.
Cook marinated eggplants with peppers using our recipe. Wishing you tasty and successful preparations!
