For an appetizer, choose a large bell pepper with thick walls, so that after baking, you get a lot of pulp. Be sure to pierce the vegetables.
Adjust the amount of hot pepper to your liking. If you add half of the pepper, the taste will be moderately spicy, if whole or more, the appetizer will turn out to be hot.
Purpose: Afternoon tea / Summer
Main Ingredient: Vegetables / Eggplant / Bell Pepper
Dish: Snacks / Spicy
Geography of cuisine: Russian cuisine
Diet: Lean Meals / Vegetarian Meals / Low Calorie / PP Recipes
- Eggplant - 3 Pieces
- Red bell pepper - 3-4 Pieces
- Tomatoes - 1-2 Pieces
- Hot pepper - 1 Piece
- Garlic - 5-6 Cloves
- Spinach - 1 Bunch
- Salt - 1 Pinch
- Olive oil - 2 tbsp. spoons
How to cook "Hot baked bell pepper and eggplant"
Let's prepare the necessary ingredients.
Pierce the eggplants and large bell peppers and put them on a baking sheet. Put the eggplants in the back of the oven, and the pepper closer to the door.
We bake for about 20-25 minutes at a temperature of 200 degrees.
We clean the eggplants, remove a thin film-skin from the bell pepper (after baking it is easily separated), and take out the bones with a leg.
Cut the baked vegetables arbitrarily.
Cut the tomatoes into slices and add to the baked vegetables.
Then add salt, olive oil and finely chopped spinach.
Chop the garlic and hot pepper and pour into a bowl with the rest of the ingredients. We mix everything.
A spicy appetizer of baked bell peppers and eggplant is ready. Serve on a slice of bread or in a salad bowl. Enjoy your meal!