Delicious eggplant appetizer that my whole family loves. Delight! I roll up such a salad every year for the winter, eat everything with great pleasure. I advise you to write down the recipe so as not to lose it!
At first glance, it seems that the ingredients are like in a regular eggplant salad. But it's all about the proportions and method of preparation. Therefore, read the recipe carefully to the end, otherwise you will miss important points.
We take 3 kg of eggplants, cut into slices about 1 cm thick. If you have very large eggplants, then cut the circles into halves. Soak the sliced eggplants in salted water for 1 hour. During this time, all the bitterness will go away from them.
While the eggplants are soaking, do not waste time and prepare the rest of the ingredients. We pass through a meat grinder 1 kg of ripe tomatoes, 2 kg of bell pepper and 4-5 pods of hot pepper. You can grind vegetables with a blender. Also grind 20-25 garlic cloves.
Mix tomatoes, peppers and garlic. Pour in 1.5 cups of vinegar 3%, add salt to taste. This is our sauce. I put salt on the eye, it takes me about 2 tablespoons, but you taste it, because my preferences in the amount of salt may not coincide with yours.
Then we rinse the eggplants in cold water. We take a saucepan of a suitable size, pour 200 ml of vegetable oil onto the bottom, lay the eggplants in layers, pouring sauce over them.
Bring to a boil and simmer, stirring occasionally, for 25-30 minutes. We immediately put the hot "Cobra" in sterilized jars and roll it up. Then we cover it with a blanket for a day, and after it has cooled completely, we put it in a cool place. Bon appetit, friends!
Read also: "Tomato cobra" for the winter. Spicy appetizer sauce for any dish
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