For side dishes, you often have to select some original appetizers and salads. You can prepare many interesting dishes from eggplants. This recipe for an original salad of eggplant, bell pepper, onions and marinade will appeal to many housewives. It is very good to serve this salad with boiled potatoes or porridge. The treat should be stored in the refrigerator; it can last for about a week. Over time, the taste will only become richer.

Eggplant and bell pepper salad recipe

Dish: Salads

Cooking time: 30 minutes

Total time: 34 minutes

Ingredients

  • 1 kg eggplant
  • 3 onions
  • 1 PC. sweet bell pepper
  • 1 bunch of parsley
  • 20 g apple cider vinegar
  • 40 g vegetable oil
  • 1 head garlic
  • sea ​​salt

Step-by-step recipe with photos

How to make a salad of eggplant, bell pepper and onion

1. Eggplants need to be washed well. Dry them.

2. Cut vegetables into circles.

3. Place the eggplants in a saucepan and cover them with water. Let it cook for 3 minutes after the water boils.

4. Add salt during cooking.

5. Drain the liquid and let the vegetables cool slightly.

6. Peel the onion. Chop into thin rings.

7. Remove seeds from bell peppers. Cut into strips.

8. Wash the parsley and chop finely.

9. In a separate bowl, mix sunflower oil, vinegar, and grated garlic. Stir well.

10. Layer eggplants, onions, bell peppers, and parsley in a salad bowl.

11. Lightly salt each layer.

12. Pour the prepared marinade on top.

13. Place the snack in the refrigerator for 4 hours.

14. Salad of eggplant, bell pepper and onion can be served with a prepared side dish.

Bon appetit!

Winter salads are a storehouse of vitamins on your table. The recipes in our selection are with eggplants, peppers, tomatoes, carrots.

  • Eggplants 3 kg
  • Onions 1 kg
  • Bell pepper 1 kg
  • Garlic 0.5 kg
  • Dill (very large bunch)
  • Vegetable oil for frying (how much eggplant will take)
  • Marinade for 1 liter jar
  • Sugar 2 tablespoons
  • Salt 1 tablespoon
  • Vinegar 70% 1 teaspoon
  • Boiled water at room temperature (as much as will fit in the jar)

Wash the eggplants, cut into 3 cm slices. If desired, you can peel the eggplants.

Fry the eggplants in a large amount of vegetable oil until golden brown.

Cut the onion into rings. Approximately 1.5-2 cm.

Bell pepper, remove seeds, remove white partitions, and also cut into 1.5-2 cm slices.

Cut the garlic into slices.

Finely chop the dill.

Sterilize jars with lids in advance. Place fried eggplants at the bottom of the jar.

Then a layer of onions.

Then bell pepper.

Sprinkle with garlic and herbs.

And so repeat a few more layers. Pressing each layer. Between layers, add sugar, salt and vinegar.

Add boiled water at room temperature.

Cover the jars with lids and place in a saucepan for “wet sterilization.” Place a towel on the bottom of the pan, place the jars, add ½ part of the water and put on fire. For 40 minutes.
Screw on the lids and cover the jars with a warm blanket until the jars cool completely.

Recipe 2: pepper and eggplant salad for the winter (step by step)

  • 3 kg eggplant,
  • 2 kg red bell pepper,
  • 1 bunch of parsley (medium),
  • 200 g garlic,
  • 300 g vinegar 9%,
  • 300 g sunflower oil,
  • 2 tablespoons salt,
  • 1.5 cups sugar.

Wash all vegetables well first. Cut the eggplants into long pieces into a large container - a basin or cauldron.

If desired, the eggplants can be peeled, but usually the skin does not interfere. Remove the core and seeds from the pepper, cut lengthwise into 4-6 pieces and add to the eggplants.

Add finely chopped parsley there.

Add 300 g of vinegar, 300 g of sunflower oil, 2 tablespoons of salt, 0.5 liters of water. Leave to marinate for 20-30 minutes, stirring everything occasionally.

After the allotted time, put the vegetables on the fire and bring to a boil. As soon as it boils, add 200 g of garlic, previously ground in a meat grinder.

Boil for 15-20 minutes and place in jars that have been sterilized in advance with steam or in the oven. Roll it up, turn it over and wrap it in a blanket for a day.

Recipe 3, simple: eggplant and sweet pepper salad

This is one of the many interpretations of the well-known salad. An appetizing mixture of vegetables can complement any dish. Therefore, you should prepare such preservation, because it will add variety to the winter diet.

  • Bell pepper – 300 g
  • Eggplants – 300 g
  • Tomatoes - 2 pcs.
  • Vegetable oil - ¼ tbsp.
  • Salt - 1 tsp.
  • Sugar - 1 tsp.
  • Vinegar 9% - 1 tsp.

Rinse the eggplants. Remove fruit stems. Cut the vegetables into small cubes. Place the eggplant pieces in a bowl. Add ½ tbsp. salt, mix. Let the blue ones brew for 40 minutes to rid the vegetables of bitterness.

Remove the fruit stems from the peppers. Remove seeds from vegetables. Cut the peppers into large strips. If you want to make the salad spicier, you should add a few pieces of chili to the chopped vegetables.

Heat vegetable oil in a frying pan. Fry bell peppers in it until golden. Lightly squeeze the blue slices with your hands. Add them to the container with pepper. Stir and cook over medium heat for 10 minutes.

Peel the tomatoes. Cut out the rods. Chop the tomatoes into large pieces. Place in blender. Add sugar and salt. Pour in vinegar. Grind the ingredients until a homogeneous mass is formed.

Pour the resulting tomato sauce over the roasted vegetables. Reduce heat to low. Cook the salad for 45 minutes, remembering to periodically stir the contents of the pan.

Sterilize the glass jar and iron lid. Place the hot salad in a dry container, filling it to the brim of the neck. Cover the jar with a lid. Carefully roll it up with a key for preservation. Cover the glass container with a warm jacket. Leave until completely cool. Ready preserves should be stored in a cool, dry place. Bon appetit!

Recipe 4: winter salad of eggplant, pepper, tomato

The eggplant salad with tomatoes and peppers created according to this recipe is otherwise called “Troika”. This is because all the vegetables that are used to prepare it in this photo recipe are taken in three pieces. This number of components is designed for one liter and half-liter jar of salad. However, if you wish, you can double the volume of ingredients, thereby getting twice as much in the output.

  • eggplants - 3 pcs.
  • tomatoes - 3 pcs.
  • sweet bell pepper - 3 pcs
  • garlic - 3 cloves
  • chili pepper - 1/3 pcs
  • table salt - 2 tbsp.
  • sugar - 1 tbsp.
  • vinegar - 2 tbsp.
  • vegetable oil - 100 ml
  • allspice peas - 5 pcs

Prepare all the ingredients required in this recipe to create a delicious winter eggplant dish at home.

Now bring the vegetables to the required condition and start this business with eggplants. First, rinse them several times under water, and then cut the blue ones into thin circles. Their thickness should not exceed one centimeter.

Place the prepared eggplants in a deep bowl, and then cover them with salt. Leave the vegetables in this position for twenty minutes.

Meanwhile, work on the tomatoes. Wash them and chop them into large pieces.

Cut the bell pepper in half and remove all the insides. After this, rinse the vegetable under water on both sides. It must be washed both inside and outside. Now cut the pepper into longitudinal strips.

Peel the onion, then chop it into small pieces. The photo below shows an example of how to chop an onion vegetable.

Place all the prepared vegetables along with the eggplants in one cast iron pan, in which preheat the vegetable oil.

After the vegetables boil, add granulated sugar, salt and allspice, and turn the heat down a little. Cook the salad for thirty minutes and stir it regularly.

After the specified time, pour vinegar into the mixture, and then stir everything a couple of times. Place the hot eggplant salad in pre-sterilized jars. Then cover the workpieces with lids, and then send them for re-sterilization, which should take thirty minutes.

Roll up the lids of sterilized jars with vegetables using a special seaming machine. After this, be sure to check the rolled-up blanks for leaks. Turn the jars upside down and cover with a blanket until cool.

The most delicious eggplant salad with tomatoes and bell peppers is ready for the winter. Now you don’t have to worry, because the most delicious and juicy vegetables for the winter have already been prepared and the whole composition is in one jar. Bon appetit!

Recipe 5: winter salad from eggplants and sweet peppers

When preparing vegetables, you should definitely prepare a salad for the winter from eggplants, sweet peppers and tomatoes - I’m posting the most delicious recipe for you below. In addition to the above ingredients, you can add other vegetables to the salad according to your taste, for example: onions, garlic, beans, mushrooms, as well as herbs and your favorite spices and herbs. By regularly preparing such a salad - for the winter or not - you can experiment with the ingredients, each time getting an original and very tasty appetizer.

  • 2 eggplants,
  • 2 onions,
  • 2 sweet peppers,
  • 2 tomatoes
  • 50 ml vegetable oil,
  • 1 tbsp. l. salt,
  • 2 tbsp. l. Sahara,
  • 4-5 cloves of garlic,
  • 30 ml table 9% vinegar,
  • spices and spices as desired.

In general, vegetable salad with eggplants is quite simple to prepare. First you need to take medium-sized, preferably young, vegetables and cut off the stalks. Then wash the eggplants thoroughly and cut into cubes or strips.

Now it’s the turnip’s turn. Here everything follows the usual procedure: remove the husks, chop not too finely.

Any sweet pepper (kapi, bell pepper) needs to be washed, cut out the stalks and remove the seeds, then cut as desired, but not too large.

Pour a couple of tablespoons of vegetable oil into a saucepan or regular pan, add eggplant pieces, sweet peppers and onions. Immediately turn the heat to low and stir the vegetables until a small amount of juice comes out.

While the first portion of vegetables is stewing, prepare the tomatoes and garlic. Here, too, everything follows the traditional procedure - wash and cut the tomatoes into cubes, peel the garlic and chop it with a sharp knife.

After 10 minutes of stewing the eggplants, add the tomatoes and garlic to the pan and stir.

Immediately add salt, sugar, any spices to the saucepan - you can sprinkle with red, black ground pepper, fenugreek, coriander, paprika. Pour in vegetable oil. Stir and continue to simmer over low heat, loosely covering the saucepan with a lid. After 40 minutes, add table vinegar, stir and simmer for 5 minutes. The stewing process must be constantly monitored so that the vegetables do not burn. If there is very little liquid left in the saucepan, add a little water.

Place the eggplant salad in sterile jars and secure with sterile lids. Jars can be sterilized quickly and easily in the oven.

For the first couple of days, keep the preparations in sight, covering them with a warm blanket. After two days, making sure that the salad is sealed tightly and the lids are not swollen, you can move it to a cool, dark place.

Recipe 6, step by step: eggplant, carrot and pepper salad

Various snacks and salads based on blueberries always turn out incredibly tasty. The vegetables themselves are quite meaty and have a pronounced taste. But it wouldn’t hurt to supplement them with spices, tomatoes, onions and other vegetables. This set of ingredients makes a wonderful preserve.

  • Eggplants – 1 kg
  • carrots – 200 g
  • bell pepper – 300 g
  • onion – 250 g
  • tomatoes – 400 g
  • garlic – 1 head
  • parsley – ½ bunch
  • hot pepper – 2 pcs.
  • vegetable oil – ½ tbsp.
  • sugar – 1.5 tbsp. l.
  • salt – 2 tbsp. l.

The first thing you should do is deal with the “little blue ones”. First rinse the vegetables and then dry them with a towel. Remove fruit stems. Peel the eggplants by cutting them off with a knife.

Cut the eggplants into small pieces. Place them in a deep bowl. Sprinkle the eggplant pieces with 1 tbsp. l. salt. Stir, leave to brew for 45 minutes.

Peel the carrots. Rinse the root vegetables with water. Grate the carrots on a coarse grater.

Dip tomatoes into boiling water. Then rinse the tomatoes with cold water. Remove the skin. Cut out the remaining fruit stems. Cut the tomatoes into thin slices (slices or slices). Place the tomato pieces in a bowl. Sprinkle them with sugar and the remaining salt and mix.

Remove bell peppers from seeds and fruit stems. Cut the peppers into medium-sized cubes.

Peel the bulbs. Finely chop the onion with a knife.

Rinse the parsley and hot pepper. Separate the greens from the stems. Place parsley in a blender bowl. Remove stems and seeds from hot peppers. Add to bowl. Remove the skins from the garlic cloves. Place them in a bowl.

Grind parsley, pepper and garlic in a blender. Grind the mixture until a homogeneous spicy paste is formed.

Pour vegetable oil into a deep frying pan (or pan with thick walls). Heat it up. Squeeze the eggplant pieces with your hands to remove excess liquid. Place blueberry cubes in heated oil. Fry for 7 minutes over medium heat, remembering to stir. Then reduce the heat to low. Place a spicy puree of garlic, parsley and pepper on top of the eggplant.

Add onion to the pan. Place a layer of carrots on top and then bell peppers.

Distribute the tomatoes in an even layer in the pan.

Cover the pan with a lid. Simmer the salad for 1 hour over low heat. The dish needs to be stirred periodically.

Place the salad in sterilized jars. Seal the containers with boiled lids. Turn it over and put it under a blanket until it cools.

Recipe 7: winter eggplant salad (step-by-step photos)

This winter salad of sweet peppers and eggplants is good both as a side dish and as a main dish. I really like to warm it up a little and serve it with soft mashed potatoes. If desired, you can chop fresh herbs on top for serving: cilantro, parsley, basil.

  • Eggplant - 1 kg
  • Sweet red pepper - 1 kg
  • Tomato juice - 1.5 l
  • Garlic - 1 pc. big head
  • Vinegar - 100 g 9%
  • Sugar - 100 g
  • Vegetable oil - 120 g
  • Chili pepper - 1 pc. pod
  • Salt - 40 g

Wash the vegetables.

Cut off the stem of the eggplant. Cut the vegetable into half rings, and if it is large enough, then into quarters. The thickness of the pieces is about one centimeter.

Cut the sweet pepper, cut out the stalk and select the seeds, remove all films and membranes.
Cut the halves lengthwise again and cut into small strips, also about one centimeter wide.

For the salad we need 9% vinegar. I take regular alcohol. You also need vegetable oil, sugar, and salt. I specifically weighed the salt - I took a large heaped tablespoon, it turned out to be 40 g.
Peel a large head of garlic.

Ingredients

  • 2 eggplants;
  • 1–2 cloves of garlic;
  • a handful of walnuts;
  • 3 tomatoes;
  • 150 g cheese;
  • a few sprigs of green onions.

Preparation

Cut the eggplants into small cubes and place in a frying pan with heated oil. Fry, stirring occasionally, for about 15 minutes. Pour in soy sauce, cook for a couple more minutes and cool.

Chop the garlic and nuts. Cut the tomatoes and cheese into small thin strips. Mix all ingredients, sprinkle with pepper and garnish with chopped green onions.


bbcgoodfood.com

Ingredients

  • 1 eggplant;
  • ½ lemon;
  • ½ red chili pepper - optional;
  • ½ tablespoon of pomegranate juice;
  • 1 clove of garlic;
  • 2 tablespoons olive oil;
  • salt - to taste;
  • 4 cherry tomatoes;
  • several sprigs of green onions;
  • ½ red bell pepper;
  • ½ green bell pepper;
  • several sprigs of mint;

Preparation

Poke several holes in the eggplant with a knife or fork and place on a foil-lined baking sheet. Roast at 200°C for 45–55 minutes until the skin has shriveled and the vegetable is very soft.

When the eggplant has cooled slightly, peel it and place in a colander. Press the vegetable lightly to release excess juice. Then cut it into large cubes into a salad dish.

Mix lemon juice, seeded and finely chopped chili, pomegranate juice, minced garlic, 1½ tablespoons olive oil and salt. Pour half of the resulting dressing over the eggplant.

Add quartered tomatoes, chopped onions and finely diced peppers. Add the remaining dressing and stir to combine. Garnish the salad with chopped mint and pomegranate seeds and don't forget the olive oil.


iamcook.ru

Ingredients

  • salt - to taste;
  • 1 eggplant;
  • 2 tablespoons vegetable oil;
  • 3 eggs;
  • ¼ onion;
  • ¼ bunch of parsley;
  • 2 tablespoons of mayonnaise;
  • 1 teaspoon of tomato paste;

Preparation

Boil the chicken in salted water until cooked. Remove the meat from the leg and chop into small pieces.

Peel the eggplant and cut into small cubes. Place them in a frying pan with heated oil, add salt and fry for a few minutes until soft. hard-boiled

Place chicken, eggplant, medium-sized eggs, chopped onion and chopped parsley into a salad bowl. Add mayonnaise, tomato paste, salt and pepper, mix and put the salad in the refrigerator for an hour.

4. Korean eggplant salad


Photo: Romashko Yuliia / Shutterstock

Ingredients

  • 2 eggplants;
  • salt - to taste;
  • 2 bell peppers;
  • 1 onion;
  • 2 carrots;
  • 4–5 cloves of garlic;
  • 2 tablespoons vegetable oil;
  • 1 teaspoon sugar;
  • 2 tablespoons soy sauce;
  • 30 ml vinegar 9%;
  • 1 teaspoon Korean carrot seasoning;
  • several sprigs of cilantro;
  • several sprigs of basil;
  • 1 tablespoon sesame seeds.

Preparation

Cut the eggplants into thin long strips, add salt and leave for half an hour. Cut the peppers into thin strips and the onions into half rings. Grate the carrots for... Chop the garlic.

Rinse the eggplants and place them in a frying pan with hot oil. Fry, stirring occasionally, for about 10–15 minutes. Place the eggplant and fresh vegetables in a salad bowl.

Add sugar, soy sauce, vinegar and carrot seasoning. Mix thoroughly and refrigerate for 2 hours. Before serving, sprinkle the salad with chopped herbs and sesame seeds.


russianfood.com

Ingredients

  • 1 eggplant;
  • 1 onion;
  • 2 tablespoons vegetable oil;
  • 1 clove of garlic;
  • several sprigs of dill;
  • 2 eggs;
  • 3–4 cherry tomatoes;
  • 1 tablespoon ;
  • salt - to taste;
  • ground black pepper - to taste.

Preparation

Cut the eggplant into medium cubes and the onion into thin half rings. Heat oil in a frying pan over medium heat and lightly fry the onion. Then add the eggplant to the onion, reduce the heat and cook for a few more minutes until the eggplant is browned and softened.

Using the flat side of a knife, crush the garlic, add to the vegetables and fry for another minute. Remove the pan from the heat, add the chopped dill and stir. When the vegetables have cooled, remove the garlic from them.

Boil the eggs hard and cut them into large cubes. Cut the tomatoes into quarters. Place eggs and all vegetables in a salad bowl, add mayonnaise, salt and pepper and mix.


bbcgoodfood.com

Ingredients

  • 2 eggplants;
  • 6–7 tablespoons olive oil;
  • salt - to taste;
  • ground black pepper - to taste;
  • 300 g canned or;
  • 1 bunch of cilantro;
  • 1 red onion;
  • 1 teaspoon paprika;
  • 1 teaspoon ground cumin;
  • 1 teaspoon liquid honey;
  • 1 lemon.

Preparation

Cut the eggplants into thin slices. Heat 2-3 tablespoons of oil in a frying pan and add vegetables. Season with salt and pepper and cook, turning occasionally, until softened and browned.

Cut the eggplant slices into quarters. Add chickpeas, chopped cilantro and finely chopped onion to them.

Mix 4 tablespoons of oil, paprika, cumin, honey and the juice of a whole lemon. Season the salad with this mixture and refrigerate for several hours.

You can leave the salad for the whole night or even a day, then the ingredients will be even better saturated with the aroma and taste of the dressing.


christopherjamesclark.com

Ingredients

  • 1 chicken breast;
  • salt - to taste;
  • 1 eggplant;
  • 4 tablespoons olive oil;
  • ½ red bell pepper;
  • 3 tablespoons of pine nuts;
  • ¼ head of cabbage;
  • 3 tablespoons sesame seeds;
  • 1 lime;
  • 3–4 tablespoons of water;
  • ground black pepper - to taste.

Preparation

Boil the breast in salted water until tender. Cut the eggplant into slices, sprinkle with salt and leave for 20 minutes. Then rinse them and lightly squeeze out the liquid.

Heat 2 tablespoons of oil in a frying pan and lightly fry the eggplant pieces on both sides. Transfer them to a baking sheet lined with parchment and bake at 180°C for about 15-20 minutes until soft.

Cut the cooled eggplant, breast and bell pepper into small cubes. Lightly fry the nuts and chop the cabbage.

In a blender, blend sesame seeds, lime juice, 2 tablespoons oil, water, salt and pepper until smooth. Place chicken, vegetables and nuts in a bowl and drizzle with sesame dressing.


povarenok.ru

Ingredients

  • 1 eggplant;
  • 2 tablespoons vegetable oil;
  • salt - to taste;
  • ground black pepper - to taste;
  • 1 stalk of celery;
  • 2 tablespoons lemon juice;
  • 250 g canned pink salmon;
  • 1 bunch of lettuce leaves;
  • 150 g cherry tomatoes;
  • 1-2 tablespoons of mayonnaise.

Preparation

Cut the eggplant into medium cubes and place in a frying pan with heated oil. Sprinkle with salt and pepper and cook, stirring occasionally, for about 10 minutes.

Pour lemon juice over the celery cubes. Lightly chop the pink salmon with a fork, after draining the liquid. Coarsely chop the lettuce leaves and cut the tomatoes in half.

Place all ingredients in a salad bowl, add mayonnaise and mix well.

Ingredients

  • 2 eggplants;
  • salt - to taste;
  • 3 tablespoons olive oil;
  • ½ teaspoon whole cumin;
  • 1–2 cloves of garlic;
  • 2 tomatoes;
  • ½ teaspoon ground red pepper;
  • ½ bunch of cilantro;
  • ½ lemon.

Preparation

Cut the eggplants into small cubes. Place them in a colander, add salt, stir and leave for half an hour. Then dry the vegetables with a paper towel.

Heat the oil in a frying pan and add the eggplants. Fry, stirring occasionally, until softened. Add cumin, minced garlic and red pepper and cook for a few more minutes.

Place the tomatoes cut into small cubes into the pan, stir and fry for a couple of minutes. Remove from heat and transfer vegetables to a salad bowl. Add chopped cilantro, lemon juice and salt.


prostyeretsepti.ru

Ingredients

  • 1 eggplant;
  • salt - to taste;
  • 500 g champignons;
  • 2 tablespoons vegetable oil;
  • 3 cloves of garlic;
  • ¼–½ teaspoon ground ginger;
  • ground black pepper - to taste;
  • 2-3 tablespoons of mayonnaise.

Preparation

Place thick eggplant slices in a pan of salted water. Boil them for 20 minutes, cool slightly and cut into large cubes.

Chop the mushrooms into the same cubes and fry in hot oil until golden brown. Combine cooled champignons and eggplants. Add chopped garlic, ginger, pepper, salt and mayonnaise and stir.

Wash the vegetables.

Cut off the stem of the eggplant. Cut the vegetable into half rings, and if it is large enough, then into quarters. The thickness of the pieces is about one centimeter.

Cut the sweet pepper, cut out the stalk and select the seeds, remove all films and membranes.
Cut the halves lengthwise again and cut into small strips, also about one centimeter wide.


For the salad we need 9% vinegar. I take regular alcohol. You also need vegetable oil, sugar, and salt. I specifically weighed the salt - I took a large heaped tablespoon, it turned out to be 40 g.
Peel a large head of garlic.
I always keep red pepper pods in the freezer, that is, I always have them on hand. Of course, you can take fresh one.



Instead of tomato juice, I took tomato paste and diluted it with water. You can also take a couple of kilograms of ripe tomatoes and put them through a juicer - that’s the juice.
Pour tomato juice into a large saucepan, bring to a boil and add vegetables to it.

Cook for 10 minutes, stirring first, changing the lower, slightly cooked vegetables with the upper ones. After the vegetables settle, the liquid will increase, and you will no longer need to stir.

After 10 minutes, add salt and sugar, chopped chili pepper (select the seeds and discard), as well as vegetable oil. Cook for another 10 minutes.

Then add chopped garlic, pour in vinegar, bring to a boil again and turn off.



Sterilize jars in any way convenient for you. I wash them with baking soda, rinse them thoroughly and dry them for about 3 minutes in the microwave at full power.

Wash the lids and keep in boiling water.

Place the prepared sweet pepper and eggplant salad into jars. From this amount of ingredients I get about three liters of salad.



To be on the safe side, I always sterilize my workpieces.

Cover the bottom of the pan with gauze, place the jars and pour water approximately up to the “hangers” of the jars. Bring to a boil and sterilize for about 10 minutes.
Afterwards, twist the jar and turn it upside down.



I store sweet pepper and eggplant salad in the basement for the winter. But I have verified that it stands perfectly well just in the kitchen, in the corner.

I really like adding cilantro to this salad, but since I’m the only one in the family who loves this spicy herb, I roll it up without it, and then, when serving, add it as desired.

Bon appetit everyone!