Eggplant appetizer with vegetable filling

Step-by-step cooking

1. Step 1:

   

   To prepare delicious stuffed eggplants, we prepare the necessary products, which you can experiment with many times, making various fillings to your liking.

2. Step 2:

   

   Put a saucepan filled with one-third water to heat on the stove, adding one tablespoon of salt to it. We cut the stalk from the eggplant and make incisions with a knife along all the fruits so that solanine comes out and peculiar pockets turn out.

3. Step 3:

   

   Put the eggplants in a saucepan with boiling water and cook until fully cooked for about twenty minutes, it all depends on the size of the fruit.

4. Step 4:

   

   To prepare the marinade, pour two hundred and fifty milliliters of water into a mug, add two bay leaves and a little black pepper with peas.

5. Step 5:

   

   Add two tablespoons of sugar.

6. Step 6:

   

   Add one tablespoon of salt and bring to a boil on the stove, stirring until the sugar and salt completely dissolve, then cool by turning off the stove.

7. Step 7:

   

   In a mug with a prepared marinade, add three tablespoons of 9% vinegar, two tablespoons of vegetable oil, mix and set aside until completely cooled.

8. Step 8:

   

   Cut the bell pepper into small cubes.

9. Step 9:

   

   Also cut tomatoes into small cubes.

10. Step 10:

    

    Put the chopped vegetables in a bowl.

11. Step 11:

    

    Add four cloves of garlic passed through the press.

13. Step 12:

    

    Finely chop and chop the parsley with basil.

14. Step 13:

    

    After checking the readiness of the eggplants, drain the water from the pan and put them in a colander, place the load on top to get rid of excess liquid.

15. Step 14:

    

    We put the chopped greens in a bowl with the rest of the vegetables.

16. Step 15:

    

    Chop one carrot with a straw in a food processor and add it to the vegetables in a bowl.

17. Step 16:

    

    For the sharpness of the dish, cut one-fourth of the hot pepper very finely and add it to the total container with vegetables.

18. Step 17:

    

    Add one tablespoon of sea salt with spicy additives, one tablespoon of sugar and one tablespoon of vinegar to the vegetables in the container.

19. Step 18:

    

    Thoroughly mix all the ingredients in a bowl until smooth.

20. Step 19:

    

    Open the eggplant at the cut point and lightly press down the pulp.

21. Step 20:

    

    Tightly fill the eggplant with cooked vegetable filling.

22. Step 21:

    

    We spread the eggplants in layers in a large bowl and pour each one well with the cooked cooled marinade on top.

23. Step 22:

    

    We put the cooled eggplants in the refrigerator, at least for four hours, and preferably overnight, after which we put them on plates and serve them to a dinner or festive table. Bon appetit to Everyone!