Eggplant with pepper and garlic. Spicy eggplants with garlic and hot pepper for the winter. Sauteed eggplant with bell pepper for the winter without tomatoes

I found this recipe a long time ago from a French blogger. The recipes were all very easy to prepare and made from simple ingredients. I wanted to cook and try a lot. Some were for one time use, but some settled in my cookbook forever. Vegetable tian made from eggplants and bell peppers is one such recipe; I love dishes made from baked eggplants and bell peppers. Try to cook it - perhaps you will like this dish and your family will like it.

Prepare all the necessary products according to the list. Vegetables should be fresh, whole and aromatic. Wash them under running water along with the herbs and dry. Remove rosemary leaves from the branch.

Preheat the oven to 190 degrees, place the eggplants and peppers on a baking sheet, bake until lightly charred and fully cooked. In convection mode, 30 minutes is enough.

While the vegetables are roasting, prepare the dressing. Mix olive oil with good quality wine vinegar, chop the herbs and garlic, add hot pepper to taste.

Cool the vegetables, remove the skins, and remove the seeds from the peppers. The eggplants need to be placed in a colander under a press - it is important that all the water leaves them.

And so, alternating layers of vegetables, fill the entire form. It is advisable that the top layer be bell pepper. Sprinkle the top with rosemary leaves. Place the dish with tian in an oven preheated to 180 degrees and bake for 30 minutes.

Cool the prepared vegetable tian made from eggplants and bell peppers and serve cold.

Simple, tasty, aromatic. Enjoy!

This recipe with eggplants, unlike ailazana and saute, quite simple, with a minimum of ingredients. This is not a stew, since we will not stew the vegetables - only fry them.
There is no extra liquid or sauce, so you can serve the dish as an appetizer or salad.

Ingredients

3 eggplants,
3 pieces of bell pepper (peppers of different colors will look very nice),
1 large onion (purple or white)
dill or parsley,
vegetable oil for frying,
salt,
hot pepper to taste.

As for preparing eggplants for frying: many people soak them in salted water to “remove the bitterness.” This should only be done when the eggplants are really bitter (when they are old and overripe). Young eggplants usually do not taste bitter, don’t be afraid, try a raw eggplant on your tongue and find out if it needs to be soaked. If you’re on the safe side and “soaked” it, squeeze out the excess liquid well before frying the vegetables.

Eggplant recipe

Heat a little vegetable oil in a frying pan. Eggplants can absorb a large amount of oil, if you like it fatter, add more oil.
Wash the eggplants, remove the stems. Cut the eggplants into fairly large cubes and place them in a frying pan. We do not cover with a lid. Stir occasionally and fry (the eggplants should reduce in size), while still chopping the onion.
Finely chop the onion, add it to the eggplants, and fry the mixture.
We clean the sweet peppers from seeds, cut them into squares, and place them in the same frying pan. Fry, stirring for about 15-20 minutes.
5 minutes before readiness, add salt and pepper and add chopped herbs. If desired, you can add garlic (unless, of course, you are planning a romantic date after the meal).

Serve the appetizer warm. Bon appetit!