Eggplant snack bars
Composition / ingredients
10
Servings:
Step-by-step cooking
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Cut the eggplant into thick circles (0.8 - 1 cm), add salt and let it stand for 30 minutes so that the bitterness goes away. Onion and b. pepper cut into half rings, carrot strips.
Fry the onion lightly on ras. oil for 1-2 minutes, add carrots, fry for another 2-3 minutes, add b. pepper and also lightly fry. (vegetables are slightly half-cooked.
Turn off + add garlic through a press, you can add parsley (For an amateur) Dry the eggplants with a paper napkin and fry over high heat so that they are slightly browned on both sides. Put in a saucepan in layers (blue + dressing)
Dilute the filling (sugar + vinegar + water) and pour into the eggplant. Put it in the refrigerator for a couple of hours.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine Vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
