Today I propose to cook eggplants in Kherson for the winter - an authentic dish of the southern region of Ukraine. Serve an incredibly delicious, juicy, savory snack with meat, poultry and any side dishes. Adjust the ratio of garlic and hot pepper to your taste.
Ingredients
- Eggplant - 700 g
- Bell pepper - 500 g
- Hot red pepper - to taste
- Garlic - 10 teeth
- Vegetable oil - 50 ml
- Vinegar (9%) – 2 tbsp.l.
- Sugar - 2 tbsp.l.
- Salt - 2 tsp.
Step-by-step cooking recipe
Cut the eggplant into circles about 1 cm thick, sprinkle with salt and leave for 20 minutes to remove the bitterness. Then rinse with cold water and dry lightly.
Fry the eggplants in preheated vegetable oil until golden brown.
Peel garlic, Bulgarian and hot pepper, cut it arbitrarily and pass it through a meat grinder.
Put the chopped vegetable mass in a saucepan, add salt and sugar, bring to a boil and boil for 10 minutes, stirring occasionally. At the end of cooking, add vinegar and remove the sauce from the heat.
Pour the fried eggplants with boiling sauce, mix gently and simmer everything together for 5-7 minutes.
Pack the boiling snack into pre-sterilized jars, roll up, turn upside down and cool. Store the cooled eggplants in Kherson in a cool dark place.
