A lot of things are known of advantage of vegetables today. Rich with mineral substances and vitamins they are extremely important for improvement and strengthening of a human body. Eggplants and paprikas – not an exception. From them it is possible to prepare a set of tasty dishes. Pepper and eggplants pickle, cook, extinguish, fry and bake in an oven.
It is required to you
- For caviar from eggplants and pepper:
- - The 5th eggplant;
- - 5 tomatoes;
- - 5 paprikas;
- - 2 bulbs;
- - 5 garlic gloves;
- - 6 tablespoons of vegetable oil;
- - black sprinkling pepper;
- - salt.
- For hot appetizer from eggplants and pepper:
- - 4 eggplants;
- - 4 tomatoes;
- - 4 paprikas;
- - 200 g of cheese;
- - vegetable oil;
- - sour cream;
- - greens;
- - ground black pepper;
- - salt.
- For eggplants under a fur coat:
- - 2 eggplants;
- - 2 paprikas;
- - 6 tomatoes;
- - 2 heads of onions;
- - 5-6 tablespoons of vegetable oil;
- - 4 segments of garlic;
- - 3 tablespoons of a grated cheese;
- 1 tablespoons of a chopped oregano;
- - sugar;
- - salt.
- For sauce:
- - 1 head of onions;
- - 2 tomatoes;
- - 1 tablespoons of vegetable oil;
- - ½ glasses of white wine;
- - 1 bay leaf.
Instruction
1. Caviar from eggplants and перцевХорошенько wash up eggplants, paprikas and tomatoes. Dry them on a paper towel. At eggplants cut off "tails", at pepper destem with seeds. Clean onions. Oil eggplants and paprikas vegetable and make along fruits punctures a fork. Then put on a baking tray and put eggplants with pepper for 20 minutes in the warmed oven to be baked at a temperature of 180 wasps. Small chop bulbs and crush greens. Scald tomatoes boiled water and at once lower in cold water then husk with fruits. Too clean the baked eggplants and pepper from skins, then put in a bowl, cover with a foil and leave for half an hour to infuse. Then small cut all vegetables, if necessary merge excess liquid. Connect all components of caviar: eggplants, pepper, tomatoes and onions. Strew all with the crushed garlic and chopped greens. Fill to taste with pepper, I will merge also vegetable oil.
2. Hot appetizer from eggplants and a pertsevvymoyta carefully also dry vegetables (eggplants, paprika, tomatoes). After that, having removed "tails", cut eggplants lengthways on 4 parts and open a fan. Then salt, sustain minutes 10 and wring out. It becomes that eggplants were left by bitterness. Cut tomatoes with circles, and chop paprikas after removal of seeds thin rings. Grate cheese. Oil a baking tray vegetable, lay out on it the opened eggplants and grease them with sour cream. On each plate put circles of tomatoes and ringlets of pepper, salt, pepper and strew with a grated cheese. Warm an oven to 180 wasps and bake eggplants with pepper within half an hour. To a table give hot, having strewed with chopped greens.
3. Eggplants under a shuboyvymoyta also clean eggplants, cut them lengthways on half and strew with salt mix with sugar. Leave for 20 minutes then wash out, dry a napkin and fry on vegetable oil until ready. Cut the washed-up and dried paprika with straws, previously having destemed with seeds. Chop onions half rings, and small chop garlic. Fry the prepared vegetables in the remained vegetable oil within 5 minutes. Add the tomatoes cut in small cubes, salt, put an oregano and you extinguish 10-15 minutes on silent fire. Then lay out eggplants on a small baking tray or in a fire-resistant form, on them – stewed vegetables, strew with a grated cheese and bake in an oven to a cheese podrumyanivaniye. Sauce ready eggplants before giving to a table. For its preparation cut the peeled onions half rings, and tomatoes – cubes. Fry vegetables on vegetable oil. Add bay leaf, pour in wine and evaporate liquid approximately on a third. Then wipe everything through a sieve.