In some recipes, eggplants are cooked in Armenian by stuffing whole baked vegetables. But then you have to choose the right dishes in which it would be convenient to store them. Try my version of the blank. I guarantee you will like it!
Ingredients
- Eggplant - 1,5 kg
- Bell pepper - 500 g
- Hot red pepper - 1 pod
- Garlic - 100 g
- Greenery (any) – 100 g
- Vegetable oil (odorless) – 300 ml
- Vinegar - 3 art.l.
- Salt - 1 art.l.
Step-by-step cooking recipe
Cut eggplant and peeled bell pepper into small pieces.
Cover the baking sheet with baking paper, lay out the vegetables and bake for 25-30 minutes at 200 degrees.
Finely chop the herbs, hot pepper and garlic peeled from the husk.
Put the baked vegetables in jars, sprinkling with garlic, hot pepper and herbs.
Mix oil with salt and pour into jars.
Close the lids tightly and store them in a dark, cool place.
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