Slightly crunchy peppers and soft eggplant flesh. Delicious vegetables with a salty-sour spicy aftertaste and rich garlic aroma. Do you want to try such a dish? Then take a look at the recipe page.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Summer and autumn spoils everyone with a rich selection of vegetables. Finally, all summer vegetables have become available - young zucchini and eggplants, tomatoes from the garden, real sweet peppers … I just want to cook everything and try everything. However, in our bustling time in a big city, there is simply catastrophic time for everything. Therefore, many housewives prefer quick recipes. In addition to quick cooking of boiled pork, baked fish and other dishes, vegetables in the "fast" mode are no worse.
In this recipe, I propose to cook baked eggplants with peppers in the oven. You can use them yourself, or you can serve them as a warm salad of baked vegetables. I found this recipe on the nutritionist's page, so the food turns out to be not only tasty, but also dietary. And if you are on a diet or watch your weight and figure, then this recipe is perfect for you. Tasty, satisfying, healthy, and not a drop of extra calories.
The proportions of the recipe are conditional, because vegetables vary in size. Therefore, you can take the amount of eggplants and peppers according to your preference.
- Caloric content per 100 g - 36, 8 kcal.
- Servings - 2
- Cooking time - 50 minutes
Ingredients:
- Eggplant - 1 pc.
- Sweet red pepper - 2 pcs.
- Garlic - 2 cloves
- Hot bitter pepper - 0.5 pods
- Dried basil - 1 tsp
- Soy sauce - 2 tablespoons
- Refined vegetable oil - 3 tablespoons
- Salt - 0.5 tsp taste
- Ground black pepper - a pinch
Cooking baked eggplant with peppers
1. In a large, deep container, combine refined vegetable oil, soy sauce, dried basil, finely chopped garlic, chopped hot peppers, salt and ground pepper. The crockery should be large enough to hold all the vegetables you plan to bake.
2. Wash the eggplants, wipe with a paper towel and cut into half rings or any other shape. If you use ripe fruits, then remove the bitterness from them first. To do this, first place them in a bowl, sprinkle with salt, stir and leave for 15 minutes. Then rinse and blot with a paper towel.
Remove the stalk from sweet peppers, cut into two parts, peel the fruit of seeds and partitions. Then rinse and wipe dry. Cut the prepared pepper into strips.
3. Place all vegetables in a bowl of marinade.
4. Stir the eggplant and pepper well to marinade each bite. If you wish, you can leave them to marinate, or start baking them right away.
5. You can not grease the baking sheet, but just put the vegetables on it right away. they are already pre-oiled. Send them to an oven heated to 180 ° C for half an hour. When baking, you can turn the peppers and eggplants several times so that they are evenly baked.
6. Remove the prepared vegetables from the baking sheet and place on a dish. Since they were previously marinated, they no longer need additional sauce. Although this is not for everybody! You can simply stir them, sprinkle with sesame seeds and serve, or add extra olive oil and lemon juice. Any baked piece of meat, fish steak or just boiled porridge is suitable for a side dish. See also a video recipe on how to make baked eggplant and bell pepper salad.
