Georgian eggplant is one of the most delicious spicy preparations for the winter. Fragrant fried eggplant circles in a spicy vegetable marinade of sweet and hot pepper with garlic will not leave indifferent lovers of “burning” snacks. I advise you to cook!
Ingredients
- Eggplant (net weight) – 1 kg
- Bell pepper (net weight) – 500 g
- Hot red pepper - 1 pcs.
- Garlic - 50 g
- Parsley - 1 bundle
- Dill - 1 bundle
- Vegetable oil (refined) – 1 glass
- Vinegar (9%) – 3 art.l.
- Sugar - 1,5 tsp.
- Salt - 3 tsp.
Step-by-step cooking recipe
Wash the eggplants and cut them into circles about 1 cm thick. Cover the eggplants with 1.5 tsp salt and leave at room temperature for 1 hour.
Peel the Bulgarian and hot pepper from the seeds and stalks, cut into pieces. Peel the garlic cloves and cut into 2-4 pieces.
Pass the prepared vegetables (Bulgarian and hot pepper, garlic) through a meat grinder or grind until smooth with a blender.
Add chopped herbs, salt, sugar and vinegar to the chopped vegetable mass, mix well. You should get a kind of vegetable marinade.
Lightly dry the eggplants and fry in preheated vegetable oil on both sides. Place the fried eggplants on a plate covered with a paper towel to get rid of excess oil.
Put a layer of fried eggplant on the bottom of pre-sterilized jars, then a tablespoon of vegetable marinade, then a layer of eggplant again, etc. Thus, fill the jars with vegetables to the top.
Cover the jars with sterile lids and send them to be sterilized in a pot of water (the sterilization time for 0.5 l cans is 15 minutes from the moment the water boils in the pan).
After sterilization, roll up the jars, turn them upside down, wrap them up and leave them to cool completely. Store the cooled eggplants in a cool dark place in Georgian style.
