How many cans you roll up is still not enough. Eggplants are really tasty, the name of the salad speaks for itself. I highly recommend the recipe, you will not regret if you do it. Very tasty!
Ingredients:
Eggplant
Garlic
Sweet (Bulgarian) pepper
Bitter pepper
Salt
Vegetable oil
Vinegar
Greens optional
We need 2.5 kg of eggplants, cut them into slices. Thickness is about 0.5-0.7 cm, no more. But you don't need to cut too thin circles. Salt the eggplants to taste and leave for 2 hours, during which time all the bitterness will come out of them.
Then we squeeze the eggplants so that there is no excess liquid. Fry the eggplants on both sides in vegetable oil until tender.
Now let's make the sauce. It is prepared as follows: take 150 grams of garlic (this is about 3 large heads), pass it through a meat grinder or finely chop it with a knife.
We also pass through a meat grinder 5 sweet bell peppers and 2-3 hot pepper pods. Cut greens as desired. We put the vegetables in a saucepan, simmer for 5 minutes, then pour in half a glass of vegetable oil. Add a little salt to taste, taking into account the fact that we have already salted the eggplants.
As soon as it boils again, simmer for another minute, then add half a glass of vinegar 6%. Bring to a boil and immediately remove from the stove.
Now we put the fried eggplants in sterilized jars, alternating with hot sauce. We close the jars with lids and wrap them up. As soon as it cools down completely, we put it in a cool dark place. Delicious! Bon appetit, dear friends!
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