Baked eggplants with sweet peppers will perfectly emphasize the taste of barbecue outdoors, complement mashed potatoes at dinner and become an excellent appetizer for any meat on the festive table. Step-by-step recipe with a photo. Video recipe.
Baked vegetables are the tastiest and healthiest. Under the influence of "dry" heat or under a stream of hot air in the oven, any food is cooked quickly and retains all the nutrients, juices and acquire a unique taste. Therefore, if possible, then you should definitely prepare food in this way.
I propose a recipe for baked vegetables with an amazing combination of taste - eggplant with pepper, red wine, soy sauce, tomato, mustard and aromatic spices. Cooking is not a hassle, the main thing is to peel, cut and send the vegetables to the oven, and the rest is pure benefit. After all, peppers and eggplants, just carefully baked in the oven, retain all possible vitamins and minerals. For aroma, vegetables can be seasoned with your favorite spices and spices.
Baked peppers with eggplants are a versatile dish that is used as a side dish, including as a component of complex side dishes; they can also be used as an independent hot dish as a snack. The dish has an exquisite taste, amazing aroma, and delicate structure. The dish is great for vegetarians or fasting people, but since it is delicious, absolutely everyone will like it.
See also how to make tomato stew.
- Caloric content per 100 g - 89 kcal.
- Servings - 2-3
- Cooking time - 45 minutes
Ingredients:
- Eggplant - 2 pcs.
- Salt - a pinch
- Bitter pepper - 1 pod
- Ground black pepper - 0.5 tsp
- Soy sauce - 20 ml
- Sweet bell pepper - 2-3 pcs.
- Dry red wine - 50 ml
- Mustard - 1 tsp without slide
Step by step preparation of baked sweet pepper with eggplant in the oven, recipe with photo:
1. Pour red wine and soy sauce into a deep bowl. Add mustard, salt and black pepper. Wash the hot pepper, cut it in half lengthwise and remove the seeds. Finely chop the fruit and send to the products in the marinade.
2. Stir the marinade with a whisk or fork.
3. Wash the eggplants, dry with a paper towel and cut into medium-sized bars. If the fruits are ripe, then they contain bitterness, which must be eliminated. To do this, sprinkle the sliced eggplants with salt and stand for half an hour. When droplets of moisture appear on the cut sites, wash them under running water and dry with a paper towel.
Cut off the stalk from the bell pepper, remove the seed box and cut off the partitions. Wash the fruits, dry with a paper towel and cut into bars.
4. Place vegetables in a bowl of marinade.
5. Stir them well and if you have free time, leave to marinate for half an hour. Although you can immediately send them to the oven.
6. Place vegetables on a baking sheet. Arrange them on a single layer so they bake evenly. Pour the sauce over them.
7. Heat the oven to 180 degrees and send the food to bake for half an hour. Serve the cooked baked bell peppers with eggplants in the oven both warm and chilled. You can make a warm salad with vegetables, drizzle with olive oil and balsamic vinegar.
See also a video recipe on how to cook eggplant baked with vegetables in the oven.
