Recipe preparation:
Source: https://www.vkusnyblog.com/recipe/pechenye-baklazhany-v-legkom-marinade-s-ovoshhami/ Cut the eggplants into slices across. The thickness should be about 1 cm. Place them on a greased baking sheet, and brush oil on top. Sprinkle with salt.
Send to a preheated oven at 190 degrees and bake for about 15 minutes.
While the eggplants are baking, prepare the other vegetables. Slice the onion into half rings, cut the pepper into strips, and grate the carrot on a coarse grater. Finely chop the garlic and herbs.
In a pan over medium heat, heat 2 tablespoons of vegetable oil. Add the onion and sauté, stirring, for 3 minutes.
Add the carrot and sauté for another couple of minutes.
Add the pepper and sauté until slightly crispy. Season with salt during the process.
In a bowl, mix water, vinegar, salt, and sugar.
Add the sautéed vegetables to the bowl. Add the herbs and garlic.
Mix well.
In a deep bowl or container, layer the eggplants in one layer.
Top with part of the vegetable mixture.
Arrange all the vegetables in several layers this way. Pour the marinade over.
Place in the refrigerator overnight.
This appetizer keeps well in the refrigerator for at least a week.
Enjoy your meal!
This recipe for baked eggplants in a light marinade with vegetables has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.
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