Eggplant appetizer with bell pepper and garlic

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make a winter appetizer of fried eggplants with bell peppers and garlic? Prepare everything you need. Rinse all vegetables well under running water and dry with paper towels. What is the best pepper to use? Red fruits are ideal; the salad looks elegant if you use multi-colored peppers.

2. STEP 2

   

   Prick each pod with a fork in several places.

3. STEP 3

   

   Cut off the “tails” from both sides of the eggplants. Cut the blue ones into circles of medium thickness (about 0.7-0.8 mm).

4. STEP 4

   

   Heat vegetable oil in a frying pan, fry the peppers on each side until a pleasant golden hue. It is better to use a frying pan with high edges, as a lot of splashes are formed during frying. If necessary, cover the peppers periodically with a lid to avoid getting burned by hot oil.

5. STEP 5

   

   After the peppers, fry the eggplants until tender on both sides.

6. STEP 6

   

   Peel the garlic and rinse together with the hot pepper in clean water. Place garlic and chili pepper in a blender bowl and chop everything. Transfer to a small plate, add vinegar, sugar and salt. Stir. Leave for five minutes, during which time the salt and sugar should dissolve, stir again. The amount of pepper, garlic, salt, sugar and vinegar can be slightly adjusted to your taste.

7. STEP 7

   

   Dip each pepper into the marinade.

8. STEP 8

   

   Place in one layer in a sterile jar.

9. STEP 9

   

   Also immerse eggplant slices in the sweet-sour-sour mixture.

10. STEP 10

    

    Place the next layer after the pepper. Repeat layer by layer until the jars are full.

11. STEP 11

    

    Line the bottom of a large saucepan with a kitchen towel, place the jars, and pour warm water up to the hangers. Place over high heat, after boiling, turn the flame to moderate and sterilize the workpiece for about 15 minutes. I put the lids in a saucepan in boiling water for two to three minutes, then take them out with a fork and cover the jars.

12. STEP 12

    

    Close the jars with lids, turn the top upside down, wrap them in a warm blanket and leave until completely cooled at room temperature. Next, remove the eggplants and peppers to a fairly cool place for long-term storage. I have jars in the refrigerator on the bottom shelf.

13. STEP 13

    

    A week later we filmed the first sample of a fried eggplant appetizer. Incredibly delicious!

Comments on the recipe

SvetaDi

12.12.2023

4.9

An eggplant appetizer for the winter with bell peppers and garlic is simply great! Simply delicious! My men appreciated the spicy and very tasty eggplants! Thank you very much for the recipe!

Margarita

12.12.2023

5

Very tasty, thanks for the recipe!!!!! I added more soy sauce.