It goes well not only with potatoes, but also with buckwheat or rice. And if you heat it up, then you can also like a full-fledged hot dish. In general, eggplants are always the first to leave the pantry. Always and all of them are few.
And if someone is treated to such a jar, then this gift will be remembered for a very long time. They are like mushrooms, only better.
Delicious because!
Ingredients:
3 kg eggplant
3 kg of ripe tomatoes
2 sec. l. coarse salt to remove bitterness
1 kg of red bell pepper
1 pod of hot or hot pepper
0.5 kg of onions
2 heads of large garlic
1.5-2 tbsp. l. mixture of spices "For shurpa" (secret ingredient)
2 tbsp. l. Sahara
1.5-2 tbsp. l. sauce salt
1 cup vinegar 6%
3 tbsp. l. good quality tomato paste
1-1.5 cups vegetable oil
How to cook:
1. Wash the eggplants, cut into 0.5 cm slices and sprinkle with coarse salt. Leave on for 20-30 minutes.
2. Cut the tomatoes cross-wise, scald with boiling water and peel them.
3. Onions, sweet and hot peppers, and garlic - well peel and cut into pieces.
4. Mince tomatoes, peppers, onions and garlic. You should make a thick vegetable sauce.
5. Pour sugar into the sauce and 1.5-2 tbsp. l. topless salt - the sauce should be salty. Put on fire, add tomato paste and our secret ingredient... seasoning for shurpa. Mix.
Cook for about 35-45 minutes with low boil until thickened.
6. While the sauce is simmering, rinse the eggplants from salt, dry each circle on a towel and fry until crisp in vegetable oil on both sides.
7. Put the eggplant in the sauce, pour in the vinegar and the rest of the oil. Boil everything for about 20 minutes.
8. Arrange the appetizer in sterilized hot jars and immediately roll up with boiled screw lids. Turn over to retract the lids, cover with a towel or blanket and leave for 10-15 hours.
Store the delicious workpiece in a cool dry place. I have this right in my apartment - a small dry closet without heating radiators and hot water pipes. Not to say that it is cold in it, but all seams are good.
Here's a recipe.
Bon Appetit! And good luck with your blanks!
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Thanks for reading to the end!