Eggplant appetizer with hot pepper and garlic

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Eggplant appetizer with hot pepper and garlic

Ingredients

Eggplant medium 5 pieces
Bitter red pepper 5 pieces
Garlic 5 heads
Table vinegar 9% 5 tbsp. spoons
Refined vegetable oil 5 tbsp. spoons
Salt 2.5 tsp
Sugar 2.5 tsp
Vegetable oil for frying

Cooking method

  • Wash the eggplants, cut into circles no more than 1 cm thick. Do not salt, do not pepper. Fry over high heat on both sides until golden brown in vegetable oil.
  • Eggplant appetizer with hot pepper and garlic
  • Pass the pepper and garlic through a meat grinder. Add vinegar, vegetable oil, salt, sugar
  • Eggplant appetizer with hot pepper and garlic
  • Stir
  • Eggplant appetizer with hot pepper and garlic
  • Pour over eggplant
  • Eggplant appetizer with hot pepper and garlic
  • Mix gently by hand. It turns out this is such a tasty treat
  • Eggplant appetizer with hot pepper and garlic
  • Transfer to jars by hand. Stored, according to the author, up to a year, without any special conditions. Under any cover.

Note

You can try right away. It's really delicious. We, in fact, are not big fans of spicy, but after having tried this "light", my husband suggested making another portion))
Recipe from Inna Metelskaya-Sheremetyeva on FB.

Chamomile
I make such a snack quite often, but a more simplified version. I don't fry the eggplants, but blanch until tender. I heat the oil in a water bath almost to a boil and fill it with ground pepper, garlic, etc. I put the eggplants in sterilized jars and put the filling in layers on them. Then it can be rolled up and stored in the apartment. Delicious. Reduce the amount of pepper and garlic if desired. This does not affect storage, and the taste is less spicy.
Thanks for the reminder of the delicious recipe.
Rada-dms
Chamomile1, oh, and I do that too, only sterilize a little :)
Rada-dms
celfhAnd this option is very tasty - we love it very much !!! Indeed, it must be done while the season !!!
Ass
And what if you don't add vinegar there, how can you do without it?
Chamomile
Girls, pay attention, I slightly corrected my version. Only the oil is heated in a water bath and it is mixed with the filling. Only then mix with eggplants in layers in a jar.
celfh
Quote: Ass
And what if you don't add vinegar there, how can you do without it?
Vinegar is a preservative. Can you still try to replace it?

Canning without vinegar involves replacing it with an equally powerful preservative that inhibits the growth of microflora. In addition, vinegar gives vegetables that sourness that is so loved in pickles.

The most popular vinegar substitute in home canning is citric acid. Marinades with her are not so sharp in taste, and preparations with citric acid are stored even better than acetic ones. Usually a teaspoon of powder is placed in a 3-liter jar. It is believed that 1 g of citric acid ≈ 10 g of vinegar 3%.
You can see vinegar with red currant juice. Pour red currants into jars with prepared cucumbers so that they fill the voids between the cucumbers. Pour boiling water with salt (for 1 liter of water - 60 grams of salt) and sterilize. Cucumbers keep well and have a pleasant "pickled" taste.

Another rather original way of canning without vinegar. Cucumbers, already filled with hot water with salt and spices, are added ... vodka before the capping! For a 3 liter jar, 2 tablespoons are enough. Alcohol is not felt in the finished product, but such preparations stand all winter at room temperature without problems.
Ordinary table vinegar can be substituted with apple cider vinegar or wine vinegar.These vinegars are natural products obtained by the microbiological method from apple and grape raw materials and have retained the beneficial properties of fresh fruits. Their use in canning will only be beneficial. The proportions for use are the same as for table vinegar.
kirch
I really want to do this for the winter, but a few questions. Remove pepper seeds? And what to do to keep it out of the refrigerator - sterilize it or not. And if you pre-fry the bucks in oil and add oil to the filling, won't there be much? I can't calmly look at the picture, drooling flows. I'm already going to the market. Just buy the pepper you want. Already two times the pepper came across not hot
celfh
Ludmila, is stored really, without problems. I did not remove the seeds from the pepper. We did not feel excess oil.
kirch
Tatyana, Tanya, thanks. I just finished cooking. Well, a lot of oil turned out. I even slightly squeezed the eggplant from the oil. I closed 2 jars and left them to eat.
Darling
Olenka, how do you blanch until ready? Can be more?
Chamomile
Darling, blanch until tender. Be guided by taste. Do not in large portions, otherwise they will be digested quickly. Then she immediately laid out the sterilized jars with a slotted spoon and poured the layers with dressing. The top layer is dressing.
It is not very convenient to write in someone else's recipe. Sorry to fit in. I won't post my recipe. Began to tolerate eggplant badly. I stopped cooking them.
celfh
Quote: Chamomile1
It is not very convenient to write in someone else's recipe
Very convenient)) Everything is fine))

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