Eggplant appetizer with vegetable filling

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

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

2. STEP 2

   

   Place a pan filled one-third with water on the stove to heat, adding one tablespoon of salt to it. We cut off the stem from the eggplants and make cuts along all the fruits with a knife so that the solanine comes out and we get some kind of pockets.

3. STEP 3

   

   Place the eggplants in a pan of 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 peppercorns.

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 are completely dissolved, then cool by turning off the stove.

7. STEP 7

   

   Add three tablespoons of 9% vinegar, two tablespoons of vegetable oil to the mug with the prepared marinade, mix and set aside until it cools completely.

8. STEP 8

   

   Cut the bell pepper into small cubes.

9. STEP 9

   

   We also cut the tomatoes into small cubes.

10. STEP 10

    

    Place the chopped vegetables in a bowl.

11. STEP 11

    

    Add four cloves of garlic passed through a press.

12. STEP 12

    

    Finely chop and chop the parsley and basil.

13. STEP 13

    

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

14. STEP 14

    

    Place the chopped greens in a bowl with the rest of the vegetables.

15. STEP 15

    

    Chop one carrot into strips in a food processor and add to the bowl with the vegetables.

16. STEP 16

    

    To spice up the dish, chop one quarter of the hot pepper very finely and add it to a common container with the vegetables.

17. STEP 17

    

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

18. STEP 18

    

    Mix all ingredients thoroughly in a bowl until smooth.

19. STEP 19

    

    Open the eggplants where the cut is made and lightly press down the flesh.

20. STEP 20

    

    Fill the eggplants tightly with the prepared vegetable filling.

21. STEP 21

    

    Place the eggplants in layers in a large bowl and pour the cooled marinade over each well.

22. STEP 22

    

    Place the cooled eggplants in the refrigerator for at least four hours, and preferably overnight, then put them on plates and serve them to the dinner or holiday table. Bon appetit everyone!