Description
Fragrant, spicy grilled eggplant, certainly will not leave fans of "hot" snacks indifferent. Open the jar with these eggplants in winter, with roast potatoes... It's just a holiday! Similar recipes on the site is, but my version is somewhat different from the existing ones. Offer it to your attention.
Ingredients
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Eggplant
1 kg
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Red sweet pepper
200 g
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Garlic
50 g
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Peppers red hot chilli
50 g
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Vinegar
150 ml
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Vegetable oil
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Salt
Cooking
Eggplant cut into slices with a thickness of 7-10 ml Thinner should not be cut. Suitable vegetables of any size, as long as the eggplant was inside the "bone", with hard streaks.
Sauté the vegetables in vegetable oil over high heat for 2-3 minutes on each side. Much to fry the eggplants just until Golden brown. I always add salt to the vegetables during frying a little bit and on only one side. This will be enough.
Lay eggplant on a paper towel to rid of excess oil.
Sweet pepper, hot pepper and crush the garlic a convenient way for you. I used the blender.
To the chopped vegetables add the vinegar, mix well.
In sterilized jars lay a layer of eggplant, then a few tablespoons of the pepper-garlic mixture, again eggplant etc to Pack vegetables tightly, a little tamping.
Last, the top layer of peppers with garlic.
Close cans filled with sterilized lids. All! Out of this number of ingredients it turns out three cans of 0,5 L. the Additional sterilization of the cans is not required. Store in a cool place not necessarily. (I stand in the kitchen and on the balcony) to Taste eggplant can have in a week, but best when they infuse at least a month.
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