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➠ Eggplant for the winter with bell pepper and garlic

Eggplant for the winter with bell pepper and garlic

4520

Kitchen Russian

Calorie content 110.7 kcal

Portions 2 p.

Cooking time 150 minutes

Proteins * 1.1 gr.

Fats * 6.7 g

Carbohydrates* 28.2 g

Eggplant for the winter with bell pepper and garlic

Content

Eggplants are usually harvested in tomato sauce for the winter. In this recipe, you are invited to pickle them in a paprika and garlic sauce. Your appetizer will be beautiful and colorful. Cut the eggplants into large pieces and fry in oil. Cooking with sterilization.

Ingredients

Eggplant 2 Kg Bell pepper 1 kg Garlic 0.66 Art. Granulated sugar 0.5 tbsp. Salt 3 tsp Table vinegar 9% 80 ml. Chilli taste Vegetable oil for frying

Cooking process

Wash the eggplants well and pat dry with a tea towel. Then cut them into circles or large cubes. Place the eggplants in a deep bowl and sprinkle with salt. For this amount of "blue" enough 2 tsp. salt. Mix the eggplants and salt well and leave for 1 hour. During this time, the bitterness will go away, the eggplants will give their juice, will not absorb a lot of oil when frying and will keep their shape well during cooking.

Then prepare a fill for them. Peel sweet peppers (preferably deep red) of stalks, seeds and partitions and cut into pieces. Peel the garlic. You can add some hot pepper if you like.

Twist the peppers and garlic in a meat grinder with a medium wire rack. Transfer the resulting mass to a bowl, add the amount of vinegar and sugar indicated in the recipe, mix well and leave for a while.

Squeeze the pieces of eggplant with your hands a little from the juice and pat dry on a towel. Then fry them in several portions in heated vegetable oil. Fry the eggplants until golden brown on all sides.

Transfer the fried eggplants from the skillet to the plate so that the oil is as glassy as possible. While the eggplants are fried, sterilize the jars and lids by any means.