Today I will share another delicious recipe for winter eggplant preparations. Let's cook them in tandem with Bulgarian pepper. The billet turns out fragrant, spicy and moderately spicy. It will perfectly complement the taste of your dishes in winter.
Ingredients
- Eggplant - 1 kg
- Onion - 300 g
- Bell pepper - 300 g
- Walnuts - 100 g
- Garlic - 1 head
- Greenery - 1 bundle
- Vegetable oil - 150 ml
- Vinegar (9%) – 80 ml
- Salt - to taste
Step-by-step cooking recipe
Wash the eggplants and, without cutting off the tails, cut in half lengthwise. Boil the eggplant halves for 15-20 minutes.
Put the boiled eggplants on a board in one row, cover the top with a second board and set the oppression. Leave the workpiece in this form for 8-10 hours. Then cut the eggplant into about 3 cm pieces .
Put the bell pepper in boiling water for 5 minutes. Then squeeze and chop coarsely.
Finely chop the onion, chop the greens, pass the garlic through the press.
Bring vegetable oil to a boil and cool slightly.
Combine all the prepared vegetables in a large bowl, add salt, chopped walnuts (optional), vinegar and mix well.
Fill sterilized jars tightly with vegetable mixture.
Fill the workpiece with calcined vegetable oil (the oil layer on top of the vegetables should be at least 2 cm) and roll up. Transfer the cooled eggplants with pepper to a cool, dark place for storage.
