Gaby
Ингредиенты:
3 eggplants
1 medium head of garlic
2 red bell peppers and 2 yellow bell peppers
1 hot pepper (optional)
2-3 tablespoons of chopped parsley and dill
Salt, black pepper
1/3 cup of vinegar (grape or apple)
2/3 cup of boiled water
Oil
Slice the eggplants into rounds and place them in a large bowl of salted water for 1 hour. After an hour, remove them from the water, squeeze out the excess moisture with your hands, and pat them dry with paper towels. In a skillet, heat the oil and fry the eggplants until they are soft but not fully cooked—lightly browned is ideal. Each piece should be patted dry with a paper towel. Roast the bell peppers in the oven, peel them, and cut them into cubes. Finely chop the herbs and crush the garlic using a garlic press. Mix the peppers with the garlic and herbs, seasoning with salt and pepper. In a glass container, layer the ingredients—start with a layer of eggplants, sprinkle with the pepper mixture, add another layer of eggplants, and then more peppers. Combine the vinegar, water, salt, and pepper, and pour it over the eggplants. The liquid should just cover the top layer, no more. Cover with a lid. It’s best to prepare this a day in advance before serving.
