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  4. ➠ Eggplant saute in Georgian for the winter

Eggplant saute in Georgian for the winter

0
6081
Kitchen Georgian
Calorie content 28.6 kcal
Portions 1 l.
Cooking time 60 minutes
Proteins * 0.9 gr.
Fats * 3.1 gr.
Carbohydrates* 4.5 gr.
* per 100 gr. product
Eggplant saute in Georgian for the winter
Content

Caucasian vegetable dishes are always mouth-watering and spicy snacks for your table. Eggplant saute is easy to prepare, it can be prepared in jars for the winter using conventional sterilization.

Ingredients

Cooking process

step 1 out of 7
We wash vegetables with cold water. Let's start cutting. Onions - in thin half rings, bell peppers - in small slices, carrots are passed through a coarse grater. You do not need to peel the eggplants. If the fruits are small, then it is enough to cut them into thin slices. After that, sprinkle the eggplants with a little salt and leave for 15 minutes.
step 2 out of 7
We pass the tomatoes through a meat grinder or chop in another way convenient for you. They should make a homogeneous gruel.
step 3 out of 7
Grind the basil and garlic cloves.
step 4 out of 7
When all the ingredients are ready, we return to the eggplant. We wash them from salt, dry them and send them to a frying pan preheated with oil. Fry until golden brown.
step 5 out of 7
Add onions, garlic and carrots to the eggplants. We continue to simmer until the latter are transparent. Then put the pepper and tomato puree. Salt and sprinkle to taste. We continue to simmer for another 10 minutes over low heat.
step 6 out of 7
At the end of cooking, add the basil, stir and simmer for 5 minutes. Then we remove from the stove. We fill with vinegar. The dish is ready. Can be transferred to a sterilized jar and sent for storage.
step 7 out of 7
Ready eggplant sauté is served cold. The dish can be used as an independent snack, as well as a side dish for meat or fish.

Bon Appetit!

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