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Spicy eggplant for the winter


Ingredients for cooking sharp eggplant for the winter

  1. Eggplant 1.5 kilograms
  2. Bulgarian pepper 500 grams
  3. Bitter pepper 3 pods
  4. Garlic cloves 1/2 cup
  5. Vinegar 9% 1/2 cup
  6. Sugar 1 tablespoon (optional)
  7. Vegetable oil as required for frying
  8. Coarse salt 1/4 cup
  • Main Ingredients: Eggplant, Pepper, Garlic

Inventory:

500 milliliter glass jars, lids, pan, pan, dish towel, kitchen knife, cutting board, disposable paper towels, meat grinder, spatula, deep plate, spoon.

Cooking hot eggplant for the winter:

Step 1: prepare the eggplant.


Wash eggplant several times with warm running water, and then dry with towels and cut off the ends on both sides. Prepared vegetables need to be cut into plump circles (about 2-3 centimeters, thicker is not necessary). This is important because thinly sliced ​​eggplants absorb more oil, and too thick circles may not fry in the middle.
Sprinkle the chopped eggplant with salt and mix very well, use immediately the whole quarter cup, salt does not need to be added anywhere else. Leave salted vegetables on 2 hoursand then gently squeeze without rinsing with water.

Step 2: fry the eggplant.


Heat a little vegetable oil in a frying pan and fry eggplant circles in it until golden brown on both sides. Do not fry very much.
Then lay the eggplant on disposable paper napkins to get rid of excess oil. Cool fried vegetables to room temperature.

Step 3: prepare a sharp dressing.


Rinse the pepper (both hot and sweet), cut the tails, and Bulgarian and divide into several pieces.
Pass peppers through a meat grinder together with the peeled cloves of garlic. Pour vinegar into the resulting slurry and add sugar if desired. Mix well.

Step 4: preserve the sharp eggplant for the winter.


In the prepared sterilized and dry jars, lay the eggplant and chopped peppers, alternating between them. The first layer is always fried eggplant circles, and the last is sharp dressing. Fill the jars to the top.
Take a large pot and lay a towel on its bottom, then put the cans with the eggplant blanks in it and cover them with lids until it is tight. Pour water, making sure that it reaches the shoulders of cans, but not higher. Put everything on fire and bring to a boil. Boil the billet for 7-10 minutes.
Hot cans immediately need to be tightly closed with lids and set to cool to room temperature. After the jars and their contents have cooled, hide the sharp eggplant for the winter in the cellar or pantry.

Step 5: serve the hot eggplant.


Spicy eggplants are good on the festive table or as an addition to the side dish, if anyone likes to eat this every day. However, in order to eat them simply in the presence of bread, you need to be a true lover of thrills.
Enjoy your meal!

Recipe Tips:

- If the dressing is too thick, add 3-4 small ripe tomatoes to it.

- Do not wash glass jars with various detergents, it is better to use ordinary soda, just remember to rinse the container thoroughly with water.