Greek cuisine is famous for the fact that delicious dishes are obtained from simple products without problems and special efforts. Today we will preserve eggplants in Greek. The snack turns out to be moderately spicy: if you like it sharper, add more garlic.
Ingredients
- Eggplant - 1 kg
- Carrots - 1 pcs.
- Bell pepper - 1 pcs.
- Garlic - to taste
- Greenery - to taste
- Vegetable oil - 30 ml
- Salt - to taste
Step-by-step cooking recipe
Wash the eggplants, dip them completely into boiling salted water, boil until soft. Then carefully cut off the tails and make a longitudinal incision on each (do not cut to the end!).
Get busy with the stuffing. Peel the Bulgarian pepper from the seeds and stalks, cut into cubes. Chop the garlic, grate the carrots, chop the greens finely.
Fry grated carrots until soft in preheated vegetable oil (1-2 minutes).
Combine the roasted carrots, bell peppers, garlic and chopped herbs. Add salt and mix.
Fill the eggplant with vegetable filling.
Fill a pre-sterilized jar with stuffed eggplants.
Cover the jar with the blank with a sterile lid and send it to be sterilized in a saucepan with water (3-5 minutes from the moment the water boils in the pan).
After sterilization, roll up the jar immediately, turn it upside down and cool it. Store the cooled eggplants in a cool dark place in Greek.
