Baked vegetable appetizer
I noticed the recipe for this appetizer from the TV show "On Knives" a long time ago, but I kept putting it off, because it's very similar to the recipe for eggplant caviar, and I cook it according to my long-tested recipe. Recently, however, my peptic ulcer disease worsened and my doctor forbade the use of raw and fried vegetables, and in a season of such abundance it is difficult to refuse vegetable dishes. That's where this recipe came to the rescue. In the original recipe, the tomatoes are only steeped in boiling water so that the skins can be removed, but I baked them along with the other vegetables to provide the necessary heat treatment. This recipe will suit both "ulcers" and those who try to eat less fatty food, because the oil used in the recipe is much less than in the usual recipe. In addition, the snack turns out bright and colorful.
Composition:
- eggplant - 3 pcs.
- bell pepper - 2 pcs.
- tomato - 2-3 pcs.
- Yalta onion - 1 pc.
- sunflower oil (preferably virgin oil)
- parsley, cilantro - to taste
- basil - to taste
- garlic - 2 cloves
- salt, pepper - to taste
- lemon juice - to taste
Preparing an appetizer of baked vegetables:
Preheat the oven to a temperature of 240 degrees.
Wash the eggplant, peppers and tomatoes and prick them in several places with a fork. Place the vegetables on a rack and bake in the oven for about 20 minutes.
Bake the vegetables in the oven.
The vegetables will become soft, the peppers skin will be slightly charred, this is how it should be.
Refrigerate the cooked vegetables.
If you wish, you may not bake the tomatoes, but simply drop them for 25 seconds into boiling water, then transfer them to cold water. After this treatment, it is very easy to peel the skin from them.
Carefully peel off the skin of the vegetables, remove the seeds from the peppers and cut them into cubes with the side of 0.5 cm.
.
Chop onion, garlic and herbs as finely as possible.
I scalded the onions with boiling water to get rid of the bitterness, and I didn't add garlic, but I recommend you do.
Mix everything together, salt, pepper and add oil, and if you want lemon juice - it will add a tangy touch.
And then add the lemon juice.
The appetizer can be served separately with rye toast, or as a side dish to meat.
An appetizer.
The same dish can be cooked in nature - bake vegetables on the fire on a grate, then they will be more fragrant, "with smoke" and will go well with shashlik.
Bon appetit!
