I have been using this recipe for many years, so I can confidently recommend it to others. Eggplants in tomato juice always turn out delicious, fragrant and moderately sour. A more savory version of the snack will turn out if you add a little hot pepper.
Ingredients
Step-by-step cooking recipe
Cut eggplants, soak for 15 minutes in salted water.
Flip into a colander, rinse and squeeze well.
Peel the tomatoes and pass them through a meat grinder.
Add sugar, salt and spices.
Boil the tomato juice for 10 minutes.
Add the eggplant, garlic passed through the press and cook for another 10 minutes.
Pour in the vinegar, remove from the heat and place in sterilized jars. Roll it up, turn it upside down and wrap it up with a warm blanket.
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