Description
Simple but very tasty billet balaganchika for the winter.
Ingredients
-
Eggplant
6 kg
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Red sweet pepper
6 piece
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Peppers red hot chilli
4 piece
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Garlic
200 g
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Vinegar
0.5 cup
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Vegetable oil
0.5 cup
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Salt
2 Tbsp
-
Sugar
1 cup
Cooking
Eggplant cut lengthwise and crosswise into 8 pieces. To fill with salt, let stand for 2 hours.
Prepare the brine. Sweet, hot peppers and garlic mince.
Add vegetable oil, salt, sugar and vinegar and bring to a boil.
Boil eggplant 5 minutes. ( I'm not salted water)
Boiled eggplant (without water), pour brine and cook for another 5 minutes.
Eggplant spread into jars and pour the brine and preserve.
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