Step 1: Prepare the ingredients.

Before buying any vegetables, I always inspect them so that they are fresh, and I do not have to blush in front of guests or my household. Before cooking, I wash the eggplants thoroughly and dry them on a towel. Then I cut off the tail. Chop into medium-sized squares... I put it in a bowl and salt, leave it for 15 minutes, so that the bitterness leaves the eggplant.
I usually take to prepare this dish pepper of different colors for beauty. With sweet peppers I do the same as with eggplants: I wash it with running water and let it dry, then I remove the stalk and seeds from the inside. I cut the pepper the same way for cubes.
I advise you to wash the hot pepper and remove the white streaks and seeds from it, then it will remain pungent, but there will be no bitterness. Finely chop. Next, you need to peel the garlic and rinse it well with cold water. Slice as small as possible or pass through a garlic press.

Step 2: Fry the ingredients.

Eggplants must be washed well with water and dried. Heat vegetable oil in a pan and fry our eggplants until golden brown. Then put on a sieve to remove excess oil.
The next step is to fry the bell peppers until soft and also let the oil drain through a sieve.

Step 3: Putting all the ingredients together.

Pour eggplants, sweet and hot peppers into a deep bowl and mix gently, then add finely chopped garlic. Set the garlic to your liking. If you don't have a lemon on hand to squeeze lemon juice out of, then any fruit vinegar can be used.
Finely chop the dill and place in a bowl. If desired, you can also add parsley and cilantro. Mix thoroughly and let's stand a little more.

Step 4: Serve the eggplant with pepper.

Sprinkle with ground walnuts and any dry spice mixtures of your choice before serving. Enjoy your meal!

Eggplant with peppers can be served hot or cold.

If the eggplant skin is too thick, then when processing them it is best to cut it off, otherwise in finished form it will not only be tough, but give the dish an unpleasant bitterness.

You can also use pomegranate seeds as a decoration for the dish, just sprinkle them on the finished dish and serve.

These gorgeous fried eggplants with bell peppers can be a goldfish for you. They can fulfill your three wishes: act as a side dish or, for example, a warm salad, and they can also be a great vegetable snack. And no matter what role, according to your desire, they play, eggplant with pepper will always be a decoration of any table. Cooking them is very simple and fast enough, especially since at first we fry them in parallel, which greatly reduces the cooking time of the entire dish. It is probably not worth saying that vegetables always turn out to be very tasty and aromatic - this is already evident from the photo. And add more garlic, it goes so well with eggplants that it’s in short supply all the time.

Ingredients:

• 2 - 3 small eggplants
• 5 - 6 bell peppers
• 1 carrot
• 1 onion
• 1 - 2 heads of garlic
• salt, pepper to taste
• greens
• 5 - 6 tablespoons of vegetable oil

Cooking method

Cut the eggplants into thin circles and fry in a well-heated pan in a small amount of vegetable oil, on both sides until golden brown and practically cooked. In parallel with this, in another deep frying pan, we lightly sauté and simmer vegetables, with the addition of oil, laying them every 5 minutes in a certain order and stirring occasionally. First, we begin to fry carrots over medium heat, chopped into thin strips or grated on a Korean grater. The second is the onion, cut into half rings. Next, add the bell pepper, which we peeled from the core and cut into thin strips. And the very last one is the garlic, cut in two. Salt and pepper everything, mix and cook together for another 5 minutes. We just have to add fried eggplants to the prepared vegetables, mix gently, cover, turn off the heat and let it brew for 10 minutes so that everyone will make friends and exchange tastes and aromas. Bon Appetit.

Prepare vegetables.

Wash the bell pepper and cut into two parts, remove the seeds and the stalk.

Cover the baking sheet with parchment, put the peppers on the baking sheet, cut down and bake in the oven, preheated to 200 degrees, for 15 minutes.

Pour water into a saucepan, salt, put on fire. Bring the water to a boil, dip the eggplant pieces into boiling water.

Throw boiled eggplants in a colander to get rid of excess liquid.

Cool the baked peppers slightly and peel them off.

Transfer the eggplants to a deep plate. Peel the garlic and cut into thin petals. Add garlic to eggplant.

Then add the chopped peppers.

Season the eggplant, bell pepper and garlic salad with oil, vinegar, soy sauce, lemon juice and black pepper, mix thoroughly and refrigerate for a couple of hours.

Here is such an appetizing and very tasty eggplant and bell pepper salad! I advise everyone!

Bon Appetit!

The abundance of vegetables in the summer-autumn period makes housewives think about how to preserve it. Eggplant with pepper for the winter is one of the most delicious and healthy preparations, with the preparation of which there are no problems. In winter, such conservation goes off with a bang, as it reminds everyone of pleasant summer days.

Main ingredients: eggplant with peppers for the winter

Ingredients

Sweet pepper 1 kg Garlic 400 grams Vegetable oil 450 milliliters Salt 4 tablespoons Vinegar 15 tbsp

• Servings: 5
• Time for preparing: 40 minutes

Eggplant with pepper for the winter: ingredients and preparation

The main focus of this recipe is eggplant. They will need at least 5 kg. Other components:

• sweet peppers of fleshy varieties - 1500 g;
• red chili peppers - 7 pieces;
• 400 g of peeled garlic;
• vegetable oil - 450 ml;
• salt - 4.5-5 tbsp. l .;
• sugar - 220 g;
• vinegar - 13 tbsp. l.

If the eggplants are young, then the skin can be left on. Ripe fruits must be peeled from the peel, otherwise it will be felt while eating. Then cut them into large cubes or bars and season with salt so that there is no bitterness. In the meantime, you can tackle the pepper and cut it into large strips. It is better to take a multi-colored pepper, the salad will look more interesting. Remove all seeds from hot pepper so that it does not taste bitter. Squeeze out the blue ones.

Now you need to prepare the marinade: add the above amount of granulated sugar, salt, vinegar and oil to 1500 ml of water. Blanch the chopped vegetables in small batches for 5 minutes. Place the blanched fruit in a large saucepan. Add pre-chopped garlic to the marinade and bring to a boil. Pour the garlic marinade over the vegetable salad. Stir and place in prepared jars. Sterilize a half-liter container for 20 minutes.

Korean recipe: eggplant with pepper

Blue lovers will be delighted with this blank. So the products:

• eggplant - 2000 g;
• carrots - 500 g;
• sweet pepper - 500 g;
• onions - 500 g;
• garlic - 50 g;
• vinegar - 15 ml;
• salt - at personal discretion;
• hot pepper (powder) - 0.5 tsp.

The amount of the last two ingredients can be adjusted independently. If you want spicy, then you can take more pepper and salt. Cut the blue ones into thin strips, salt generously and leave for 50 minutes to let the juice flow. Meanwhile, peel the onions, garlic and carrots. Cut the onion into thin rings, pass the garlic through a press, grate the carrots on a special grater for Korean carrots. Pepper seeds and cut into strips. Mix everything, except for the blue ones, pour with vinegar, sprinkle with pepper and leave for 4 hours.

Meanwhile, lightly fry the blue ones, combine with other ingredients and mix. Put the salad in half-liter jars, crushing it with a spoon, so that there is less empty space. Then carefully cover it with lids and sterilize for 15 minutes. Sterilize liter cans longer - 25 minutes.

Spicy eggplant with pepper

These eggplants are delicious in spicy garlic brine. Ingredients:

• blue ones - 3 kg;
• bell pepper - 3 large fruits;
• bitter pepper - 1-2 things;
• garlic - 100 g;
• vinegar - 3 tbsp. l .;
• vegetable oil - ¼ glass;
• salt - 1 tbsp. l .;
• sugar - 5 tbsp. l.

Cut the blue ones up and down so that you get 8 parts. Sprinkle generously with salt and leave for an hour or two. Then prepare the brine. Grind the garlic and pepper with a meat grinder, add oil, vinegar, sugar and vinegar to them. Boil for 7-8 minutes. Pour with brine and cook for no more than 5 minutes. Do not cook longer, otherwise they will boil and become soft. Arrange the eggplants in jars and roll up. Turn the container over and cover with a warm blanket or blanket.

So, there are a lot of options for preserving blue and pepper, you can choose any one to your liking. In any case, self-prepared seaming will be delicious and appetizing. Especially men love such spicy snacks with a spicy garlic flavor.

Without further ado, without comprehending the mysteries of Italian cuisine, without delving into the intricacies of Eastern cuisine, we will simply and quickly prepare an exceptionally tasty dish. Moderately spicy, with a noble aroma of spicy coriander, which so successfully complements the pungency of garlic, you will certainly like an appetizer of eggplants, ripe tomatoes and sweet peppers. The seemingly familiar, at first glance, vegetable sauté will become extremely tasty thanks to some nuances of cooking ...

Firstly, we will cook in a bowl with thick walls, over low heat, ideally in an oven, in a ceramic container. Secondly, vegetables will languish in their own juice - not a drop of water. Thirdly, all the ingredients are laid out in layers: stir only when absolutely necessary. In addition, spices are used in minimal quantities - you will be surprised how delicious the aroma of vegetables can be and, if I may say so, self-sufficient.

Ingredients for cooking eggplant with peppers and tomatoes:

• eggplant - 350-400 g
• tomatoes - 180-250 g
• bell pepper - 180-200 g
• onion - 1 pc.
• garlic - 2-3 cloves
• vegetable oil
• salt, coriander, ground black pepper - to taste

Recipe eggplant with peppers and tomatoes:

Cut the eggplants into rings, at least 1.5 cm wide. It is not necessary to soak and squeeze the juice in a saline solution: firstly, this is a relic of the past - those times when the varieties of "blue" sinned with an unpleasant bitterness. Today, when eggplants are devoid of this drawback, this procedure will not affect the taste in the best way - it will deprive the dish of juiciness and aroma.

Cut the tomatoes into neat rings, also not too thin. Sweet pepper - in any way: bars, half rings.

Put the eggplants in a hot frying pan, brown on both sides in refined vegetable oil, which has a "neutral" taste.

Then remove the eggplants from the pan.

Chop the onion into wide rings, sauté in oil. Slightly simmer the pepper as well.

Put all prepared ingredients in a deep saucepan or a saucepan with a thick bottom.

Salt each layer, sprinkle with coriander, ground pepper.

Simmer eggplants with peppers and tomatoes over low heat for 15-17 minutes. You should not add water: stew, or rather, "languish", vegetables will be in their own juice.

A couple of minutes before turning off, at the final stage, add coarsely chopped garlic to the vegetables. Now you can stir the dish.

The degree of readiness can be determined by the state of the vegetables: the eggplant slices should retain their rounded shape, the pepper - juiciness, elasticity.

Such an eggplant, pepper and tomato appetizer is not only tasty, but also versatile: it will help out as a hot side dish, appropriate at a buffet table, and good for a family dinner.

Bon Appetit!