Description
This delicious and spicy appetizer will warm you up on a winter evening. It can be served with meat dishes, you can also just eat with some bread.
Ingredients
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Eggplant
4 kg
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Pepper
16 piece
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Chili
4 piece
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Garlic
20 tooth
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Sugar
3 Tbsp
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Salt
3 tsp
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Vinegar
250 ml
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Vegetable oil
300 ml
Cooking
Eggplant cut into cubes, put them into a bowl or deep pot and pour two handfuls of rock salt. To let the eggplant stand for 30 minutes.
The garlic and hot pepper with seeds sent directly into the blender and puree them.
Bulgarian pepper clear from the seeds and also grind in a blender. If you use the grinder it will be just a mess. But in the absence of a blender will be fine grinder, nothing criminal.
Squeeze the eggplant of excess fluid. In a pan with hot oil, put portions of our aubergines and fry them until Golden brown.
In the pan to shift our peppers with garlic, pour the oil, vinegar and bring to a boil. Then add the fried eggplant, add salt and sugar. Boil for 10 minutes.
Hot snack spread into dry sterile jars.
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