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Marinated eggplants with bell peppers and onions
To prepare a delicious appetizer from eggplants that can be stored for a long time in the refrigerator, it is not necessary to preserve them. It is enough to simply use this original and simple recipe. For those who do not like to deal with canning, the appetizer made from marinated eggplants with bell peppers and onions will be a real find, as it does not need to be canned in jars (the vegetables are marinated in a pot), and it is ready the next day after preparation. Marinated eggplants with bell peppers and onions, combined with Crimean onions and sweet bell peppers, garlic, and herbs, turn out quite appetizing and very tasty, this appetizer is great with meat and fish.
Preparation time: 85 minutes.
Caloric content: 46 kcal per 100 grams of the dish.
Ingredients
Show ingredients
To prepare the appetizer from eggplants, sweet peppers, and Crimean onions, you will need:
- eggplants – 3 pcs;
- Crimean onions – 2 pcs;
- sweet peppers – 2 – 3 pcs;
- herbs (parsley, dill) – 1 small bunch;
- garlic – 5 cloves;
- salt;
- water.
For the marinade:
- vinegar – 50 ml;
- vegetable oil – 30 ml;
- sugar – 0.5 tbsp;
- salt – 1 tbsp;
- water – 250 ml.
Preparation
- For preparing this appetizer, you should take eggplants of small (medium) size, preferably young. They should be thoroughly washed, dried, and then carefully cut off the stem.
- Cut the washed and dry eggplants into small slices (the thickness of each should be up to 1 cm), and place them in a bowl (if your eggplants are bitter, they should be salted and left for a while to release the bitterness, then rinse under water).
- In a pot, place the sliced eggplants, cover them with water, and boil for 5 minutes from the moment of boiling. The eggplants should be stirred during cooking to ensure they are evenly cooked on all sides.
- Remove the boiled eggplants from the pot (you can use a slotted spoon or simply drain the water through a colander), place them in a bowl and let them cool.
- Meanwhile, carefully cut the peeled Crimean onions into small, nice pieces (large onions should be sliced into half-rings, small ones – into rings).
- At the bottom of the pot where the eggplants will be marinated, place the chopped Crimean onions.
- Then prepare the sweet bell peppers, which need to be thoroughly washed, cleaned of seeds along with the stem, and cut into small strips (up to 1 cm thick).
- Place the sliced bell peppers as the second layer in the pot with the onions.
- Peel the garlic cloves and chop them to your liking (it is best to cut the garlic into small pieces).
- Add the chopped garlic to the bowl with the cooled eggplants.
- Shake the washed parsley (this is necessary to remove excess moisture) and chop it finely.
- Add it to the eggplants.
- The washed dill sprigs should also be chopped.
- After that, add it to the eggplants as well.
- Carefully and thoroughly mix the herbs, garlic, and eggplants together (the herbs and garlic should be on all slices of the eggplants).
- In the pot with Crimean onions and sweet peppers, place a layer of eggplants.
- On top of the eggplants, layer the Crimean onions first.
- Then – the remaining sliced sweet peppers (depending on the size of the pot, you may get two or three layers of vegetables).
- After the vegetables have been carefully placed in the pot, you can start preparing the marinade. For this, take a separate pot, pour in the water, vinegar, and vegetable oil, add salt and sugar, and boil until all the dry ingredients are completely dissolved. When the prepared marinade starts to boil, turn off the stove and wait for it to cool completely (to speed up the process, you can place the pot with the marinade in a basin of cold water).
- Then, using the cooled marinade, carefully pour it over the eggplants.
- After that, we place them under the press. For this, we put a plate in the pan and place a weight on it (you can use a bottle of water as a weight). We leave the eggplants like this for 1 hour (they should be completely covered with marinade).
- After an hour, we remove the weight, cover the pot with the eggplant appetizer with a lid, and send it to the refrigerator. The pickled eggplant appetizer with bell peppers and onions can be confidently tasted the next day (such an appetizer can be stored in the refrigerator for up to two – three weeks). Enjoy your meal!
