This eggplant appetizer is good because it can be prepared for a festive table as well as for a regular menu. Eggplant rolls with vegetable filling, in tomato marinade, can be prepared 1-2 weeks before the holiday, or you can eat them after a couple of days.
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Appetizer |
| Cuisine | Eastern European |
Ingredients
Ingredients- Eggplant – 2 pcs.
- Canned tomatoes in their own juice (or fresh) – 800 g
- Sweet pepper – 1 pc.
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Fresh hot peppers – 0.5 pcs.
- Garlic – 2 cloves
- Fresh parsley (or cilantro) – 1 bunch
- Salt to taste
- Sugar to taste
- Ground black pepper – to taste
- Vegetable oil
Print Recipe
Pin Recipe Instructions
- Prepare foods for making eggplant snacks.
- Cut the eggplants lengthwise into thin strips.
- Soak the eggplant in cold salted water for half an hour. You can press something on the eggplants so that they are completely submerged in the water.
- Peel the bell peppers and cut into thin strips. Remove seeds from hot peppers, finely chop the pepper. Grate carrots on a coarse grater. Chop the garlic with a knife or grate. Cut the onion into quarters or half rings (depending on size).
- Mix tomatoes in their own juice with salt and sugar. If acid is not enough, lemon juice or vinegar can be added.
- Fry the garlic very quickly in a preheated pan with vegetable oil. Put onion immediately. Fry the onion until transparent.
- Add the grated carrots to the onion and garlic and fry for 1 minute.
- Then add hot and sweet peppers. Fry for another 7-8 minutes.
- Season with salt and pepper as desired and heat for another 1 minute. Turn off heating and add greens. Mix. The vegetable filling for the eggplant is ready.
- Drain the water from the eggplant. Arrange the eggplants on a parchment-lined baking sheet. Grease the eggplant with vegetable oil on top.
- Bake the eggplants in the oven at 200 ° C for 15 minutes.
- Cover the bottom of any shape with cooked tomato sauce (marinade).
- Wrap the vegetable filling in eggplant in such a way that rolls are obtained. Place the eggplant rolls seam side down in the marinade.
- Pour tomato marinade over each layer of stuffed eggplant.
- Cover the eggplant in tomato marinade with a lid or cling film (make several punctures in the film) and put the eggplant snack in the refrigerator for a day or two, no less.
- Eggplant rolls with vegetable filling, marinated in tomato sauce, ready.
Bon Appetit!
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