This recipe is created especially for lovers of “burning” snacks. In winter, spicy eggplants will perfectly complement both everyday and festive table. The snack will turn out to be more spicy if the chili peppers are not cleaned from seeds. I share a simple recipe without sterilization.
Ingredients
- Eggplant - 1 kg
- Bell pepper - 200 g
- Chili pepper - 50 g
- Garlic - 5 cloves
- Vegetable oil - for frying
- Vinegar (9%) – 100 ml
- Salt - 3 tbsp.l.
Step-by-step cooking recipe
Wash the eggplants, cut into circles about 1 cm thick, sprinkle with salt and leave for 30 minutes to remove the bitterness. Then rinse the eggplants under running water and dry them slightly.
Fry the prepared eggplants in preheated vegetable oil until soft.
Put the finished eggplants on a platter and use paper towels to remove excess fat.
Bulgarian pepper, chili pepper and garlic cut into small pieces, then pass through a meat grinder.
Add salt to the resulting mass, add vinegar.
Fill pre-sterilized jars with vegetables, alternating layers of fried eggplant and pepper-garlic mass.
Roll up the jars with the billet and send them for storage in a cool dark place. Spicy eggplants will be ready to eat in a month.
