For a festive feast or an ordinary dinnerexcellent snack from aubergines. Photos, recipe and description of the preparation are offered in this article. There are many options for how to make a delicious dish quickly and easily.
This recipe is good because it is not necessaryfry eggplant. After all, when frying, they absorb a large amount of oil, which increases their caloric content and fat content. The dish can be prepared both in the season of vegetables, and in the winter. It perfectly fits the everyday and festive table. If you take pepper of different colors, the snack will turn out very beautiful.
Ingredients
You will need several large eggplants, Bulgarian pepper (yellow and red), greens (dill, parsley, coriander), garlic, vegetable oil, vinegar, salt and chilli.
How to cook 
Snack from eggplant is prepared as follows.In the beginning, it is necessary to peel the skin from the vegetables. Cut the eggplant into thin strips and place on a baking sheet. Lightly drizzle with sunflower oil. Put in the oven for baking for 15-20 minutes. Wash the peppers, peel them off the seeds and cut them nicely into thin strips. After that, they should be lightly fried in oil. No more than 3-5 minutes. Pepper should become softer. Wash and cut the greens. Garlic chop with a knife or a small grater. Cut into small pieces of hot pepper. Mix the peppers, the greens and the garlic. Add salt, add a little vinegar. If you make aubergines for direct serving on the table, then use less vinegar. If you plan to leave the next day, then add a little more - due to this, a snack of eggplant and pepper is better to miss. After the sliced plates are baked in the oven, you need to carefully remove them and wrap them in stuffing from greens, peppers and garlic. The dish can be served to the table.
Eggplant in Singapore
This recipe can be done in several ways.We suggest you use the following method. For him you need: a few spoons of sunflower oil, eggplant, hot chili, garlic, ginger, chicken broth (100-150 ml), a teaspoon of sugar, soy sauce, flour, vinegar, sesame oil, salt and a bunch of green onions.
First, eggplants need to be washed and cut intohalves. Then on the brusochki along. Sprinkle them with salt to get bitterness. Leave for half an hour. After that, remove the remains of salt and fry the vegetable in sunflower oil. Above eggplants should become golden, and inside - soft. After frying, put them on napkins - excess fat will be absorbed. In a frying pan fry the chili (you can take chili paste), chopped ginger (one spoonful is enough), garlic. Keep them on the fire for no more than a minute, make sure that the vegetables are not burnt. Then pour in the chicken broth, add sugar and soy sauce. Mix everything. If necessary, season with salt. Put the fried eggplants in the resulting mass. Put out for a few minutes. Add a little flour - the sauce will become more dense. Add the vinegar (to taste) and the green onion. Hold on for another minute and shoot. Appetizer from aubergine in Singapore is filled with sesame oil and served on the table.
