Marinated eggplants in sweet pepper sauce
4 servings
30 minutes
Pickled eggplants in sweet pepper sauce are a spicy and aromatic dish inspired by European culinary traditions. The tender eggplants absorb the rich sauce made from sweet peppers, garlic, and spices, creating a harmonious blend of sweet-spicy flavor with a hint of heat. This recipe is perfect as an appetizer for meat and vegetable dishes or as a standalone treat. Subtle notes of vinegar and vegetable oil add softness and pleasant acidity to the dish, while three days of marination reveal the depth of flavor nuances. Pickled eggplants can be served as a cold appetizer or used in complex dishes like salads or tapas. It is a simple yet elegant gastronomic find that will delight gourmets and lovers of exquisite cuisine.
1
Cut the eggplants into slices and then each slice into 4 parts.
- Eggplants: 1 piece
2
Boil the eggplants in salted water for 5 minutes
- Salt: to taste
- Eggplants: 1 piece
3
Chop all other vegetables in a blender to a puree state, add salt, sugar, oil, and vinegar.
- Red sweet pepper: 1 piece
- Garlic: 2 cloves
- Chili pepper: to taste
- Salt: to taste
- Sugar: to taste
- Vegetable oil: to taste
- Vinegar: to taste
4
Put the eggplants in a jar and pour sauce over them. Place in the refrigerator.
- Eggplants: 1 piece
5
In 3 days, the eggplants will be marinated and ready.