Eggplant Appetizer

Do not rush to immediately pickle, canned and roll up the entire harvested crop in jars. Save something for experimenting with vegetable snacks. For example, try the version with curdled milk dressing from Vladimir Chistyakov, chef of the LavkaLavka restaurant.

Ingredients

• tomato 7 pcs.
• eggplant 4 pcs.
• bulgarian pepper 6 pcs.
• Greek yogurt 6% or yogurt
• cilantro 15 g
• head of garlic 1 pc.
• vegetable oil
• olive oil
• salt, sugar

Directions

1. Cut the eggplants in half lengthwise, bake in a heat-resistant dish under foil for 30-35 minutes.
2. Pour 3-4 tomatoes with a little olive oil, sprinkle with a pinch of salt and sugar, bake at 180 ° C for 40 minutes. the tomatoes should acquire a beautiful golden color.
3. We bake the peppers in foil (we wrap each pepper separately), after sprinkling them with olive oil and salt, 20-25 minutes. After the time has elapsed, we take it out, remove the foil and wrap it with cling film while it is still hot - this method will allow the pepper to "sweat", which will greatly facilitate the skinning process.
4. Take 4 remaining tomatoes, wash and cut into medium cubes. We wash the cilantro under cold water, dry it and free it from the stems.
5. We take a head of garlic, peel it, chop it finely and fill it with vegetable oil.
6. Putting together the dish: take the baked eggplant, salt and pepper a little, put it on a plate. Add the baked bell peppers on top, spread the baked tomatoes on them. Sprinkle with garlic oil, sprinkle with fresh tomato cubes and fill with yogurt. Salt and pepper again, sprinkle with fresh cilantro leaves to top it off.