I cook eggplants for the winter in different ways. And one of them is a whole jar of stuffed eggplants with tomato sauce. It turns out very tasty! The recipe deserves your attention, I highly recommend it!
Ingredients:
Eggplant
Onion
Greens (dill and parsley)
Tomatoes
Salt
Sugar
Spice
Vegetable oil
You will need about 3.5-3.6 kg of eggplant. We take small ones, because we will put them in jars as a whole.
I wash each eggplant and make a deep cut along it. Put the eggplants on a baking sheet and bake in the oven until half cooked.
Onions, about 2.5 kg or a little more, finely chop and fry in vegetable oil. Then add a bunch of chopped herbs (dill and parsley) to the fried onions, as well as 2 level tablespoons of salt. Stir, the eggplant filling is ready.
Now we need to prepare the tomato sauce. To do this, take 2.5 kg of ripe tomatoes, you can take even more, remove the skin from them and pass through a meat grinder or grind until smooth with a blender.
Put the tomato puree in a saucepan, add 700 ml of vegetable oil, 2.5-3 tablespoons of salt and 4 tablespoons of sugar. Bring to a boil and cook for 3-5 minutes.
Then we take the eggplants and stuff them: put the fried onions with herbs in the cuts.
We put allspice peas to taste in each jar at the bottom, I put 2-3 pieces. Then we put the stuffed eggplants and pour in hot tomato sauce.
Banks are sterilized at a temperature of 100 degrees. We sterilize half-liter jars for 1 hour, liter cans - 1 hour 40 minutes. Then we roll it up.
Bon appetit, dear friends!
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