Bessarabian Eggplants
6 servings
60 minutes
Bessarabian eggplants are a bright and aromatic dish of Moldovan cuisine, infused with the spirit of Bessarabia. It embodies the richness of local vegetables and a traditional baking method that enhances their natural sweetness and flavor intensity. Slightly smoky eggplants, sweet peppers, and juicy tomatoes create a unique texture combination, while the addition of red onion, garlic, and balsamic vinegar adds piquant notes to the dish. Coarsely chopped vegetables make the taste rich and fresh, while fragrant sunflower oil binds the ingredients together. This dish can be served as an independent appetizer or a side to meat, and paired with fresh bread it becomes a true culinary delight. Bessarabian eggplants are a harmony of simple products and expressive flavors that can transport you to sunny Moldova.
1
Wash the eggplants and peppers, wipe them with a towel, and place them whole on a baking sheet. Send the vegetables to a preheated oven at 180 degrees and bake until they become completely soft and even develop a dark crust in some places.
- Eggplants: 6 pieces
- Green bell pepper: 4 pieces
2
While the eggplants and peppers are baking, prepare the onion. Chop a large red onion not too finely, place it in a bowl, add two teaspoons of balsamic vinegar and one teaspoon of sugar, and mix.
- Red onion: 1 piece
- Balsamic vinegar: 2 teaspoons
- Sugar: 1 teaspoon
3
Pour boiling water over the tomatoes, then peel off the skin.
- Tomatoes: 3 pieces
4
Remove the eggplants and peppers from the oven. Place the eggplants in a pot, cover with cold water, and let sit for 10 minutes. Carefully peel the peppers (if they are well-cooked, this will be easy to do).
- Eggplants: 6 pieces
- Green bell pepper: 4 pieces
5
Remove the eggplants from the pot of water, peel them, and be sure to squeeze them well to remove the bitterness.
- Eggplants: 6 pieces
6
Cut the eggplants, peppers, and tomatoes into fairly large cubes (eggplants slightly larger than peppers and tomatoes). This is important as the coarse cut achieves a rustic-fresh taste of the dish.
- Eggplants: 6 pieces
- Green bell pepper: 4 pieces
- Tomatoes: 3 pieces
7
Chop the garlic finely, sprinkle with coarse salt, crush with a tablespoon, and add to the vegetables.
- Garlic: 3 cloves
- Salt: to taste
8
Add salt and freshly ground black pepper.
- Salt: to taste
- Ground black pepper: to taste
9
Pour with fragrant sunflower oil and mix.
- Sunflower oil: 4 tablespoons