Stuffed Marinated Eggplants
Description
A delicious appetizer for any gathering. This dish works well for a light, healthy dinner, since the eggplants in this recipe don't need to be fried in vegetable oil. The vegetables aren't fried either—they're marinated, so they keep all their nutrients. You can use green or yellow bell pepper instead of red; the flavor won't change. I recommend playing with the filling colors—they show beautifully in cross-section, and that's what makes the dish so attractive.
Instructions
- 1
Step 1
1. First, cut the eggplants lengthwise without cutting all the way through, then microwave them for 7 minutes on the regular setting.
- 2
Step 2
2. Finely chop the filling ingredients: bell pepper, green onion; grate the garlic. Add hot pepper to taste, remove the seeds, and finely chop it. Mix the filling well.
- 3
Step 3
3. When the eggplants have cooled, salt them and, if desired, add balsamic vinegar. Fill the eggplants with the stuffing so that it does not deform them. Place the eggplants in a deep container and pour the marinade over them (add sugar, salt, and 9% vinegar to the water). Pour enough marinade to cover the eggplants.
- 4
Step 4
4. Press the eggplants under a weight, refrigerate for 24 hours. Before serving, slice the eggplants and add the onion.