Bessarabian Eggplants
Appetizers • Moldovan
Description
*Unrefined sunflower oil can be replaced with olive oil. **Onion does not need to be marinated beforehand, but then the dish will be coarser and spicier.
Ingredients
- Eggplants 6 pieces
- Tomatoes 3 pieces
- Orange Bell Peppers 4 pieces
- Spanish onions 1 piece
- Garlic 3 cloves
- Salt to taste
- Ground Black Pepper to taste
- Sugar 1 teaspoon
- Safflower Oil 4 tablespoons
- Balsamic Vinegar 2 teaspoons
Step-by-Step Guide
Step 1
Wash the eggplants and peppers, pat them dry with a towel, and place them whole on a baking sheet. Send the vegetables to a preheated oven at 355°F and bake until they are completely soft and even have a dark crust in some places.
Step 2
While the eggplants and peppers are baking, prepare the onion. Cut a large red onion into not very small pieces, place it in a bowl, add two teaspoons of balsamic vinegar and one teaspoon of sugar, and mix.
Step 3
Pour boiling water over the tomatoes, then peel off the skin.
Step 4
Remove the eggplants and peppers from the oven. Place the eggplants in a pot, cover with cold water, and let sit for about 10 minutes. Carefully peel the skin off the peppers (if they are well-baked, this will be easy).
Step 5
Take the eggplants out of the pot with water, peel off the skin, and be sure to squeeze them well to remove the bitterness.
Step 6
Cut the eggplants, peppers, and tomatoes into fairly large cubes (the eggplants should be slightly larger than the peppers and tomatoes). This is important because the coarse cutting gives the dish a rustic and fresh taste.
Step 7
Chop the garlic finely, sprinkle with coarse salt, and crush with a tablespoon, then add to the vegetables.
Step 8
Add salt and freshly ground black pepper.
Step 9
Drizzle with fragrant sunflower oil and mix.
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