Garnish for barbecue, poultry, fish

Ingredients

Tomatoes - 80
eggplant - 80
fat-tail fat - 10
bell pepper - 25
onion - 16
scallion - 20
lemon juice - 15
parsley (greens) - 5
dill - 5

Directions

Cut small eggplants along the length.
Place a small piece of fat-tail fat inside.
Put on skewers eggplants, whole pods of bell peppers, and whole tomatoes.
Place skewers over hot coals and fry.
Cut raw onions into rings, and sprinkle with lemon juice.
Peele fried vegetables.

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A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor.

Random tip: Fresh cream does not whip well, so they are kept for 24-30 hours in the refrigerator (but not frozen). Cream is easily whipped and becomes more stable if you add gelatin soaked in water (20 g per 1 kg of water).