How To Cook Recipe Canned Eggplant With Peppers
Author: Alexander Bruni
Time for reading: ~2
minutes
Last Updated:
August 08, 2022
CHAPTERS (Table Of Contents)
Learn how to cook "Recipes for canning eggplant with peppers". Delicious recipe.
Eggplants or so-called blue tomatoes are widely used in cooking to prepare snacks (kyopoolu, baba ganush), salads, casserole, self-baked, stuffed with vegetables (imambayalda), meat or rice. The beginning of autumn is the time when we start preparing winter food with all the vegetables and fruits we have grown to store them for a longer time. Eggplants can be canned in the form of marinated winter vegetables in jars. The result is a very tasty snack, which can be served as a side dish to a main course or served on a slice for a quick meal. The recipes for the preparation of canned aubergines are many, we offer you a variant with peppers and carrots, as well as spicy for lovers of peppery taste.
Canned spicy aubergines with peppers and garlic
Necessary products for the preparation of canned aubergines:- 5 kg of eggplant
- 2.5 kilograms of yellow or red peppers
- 4-5 hot red peppers
- 200 grams of garlic
- a bunch of parsley
- a bunch of dill
- 500 milliliters of oil
- 250 milliliters of vinegar 9%
- 2 and 1/2 tablespoons salt
Wash and clean the vegetables. Cut the aubergines into large pieces, add salt and leave for half an hour to remove the bitterness. Then put them in a saucepan of boiling water for about 5 minutes.
Grind garlic, peppers, parsley and dill. Add salt to the mixture, pour vinegar and oil. Stir in the vegetables and bring to the boil.
Drain the water from the aubergines and add the mixture of spices to them, mix everything.
Distribute in jars, sterilize for 15-20 minutes and store for the winter.
| Did you know that eggplant should not be eaten raw? The flowers and leaves of the plant can cause serious poisoning, so they are not suitable for culinary use. |
Spicy aubergines with peppers in tomato sauce with onions
Necessary products for the preparation of canned aubergines with hot peppers:- 600 grams of eggplant
- 600 grams of sweet red peppers
- 400 grams of onions
- 500 grams of tomatoes
- 100 milliliters of oil
- 1 hot pepper
- 3 cloves garlic
- 1 tablespoon salt
- 1 tablespoon sugar
- 15 milliliters of table vinegar
Wash the aubergines and cut them into circles about a centimeter thick (without peeling them). Sprinkle with salt and let stand for 40 minutes.
Clean the peppers from the tails and seeds, then cut into straws. Peel an onion, wash it and cut it into semicircles. Cut the tomatoes into small pieces.
Pour the oil into a thick-bottomed saucepan and pour the prepared vegetables into it. Put the hot pepper and place the dish on the stove. Heat the vegetables over low heat until they release their juice. Then add the finely chopped garlic cloves, salt, sugar and vinegar. Stir very thoroughly, close the pan with a lid and cook for 30 minutes after boiling.
When you remove the salad from the stove, distribute it in sterilized jars while it is still hot. Close them with lids and turn upside down until the can is completely cooled. Store for the winter.
Related Articles
- The Power of Honeysuckle: Health Benefits and Recipes
- Fruitskewers in Honey Syrup: Nutritional Benefits and Recipes
- Nutritional Benefits of Fruit Skewers in Honey Syrup: A Delicious and Healthy Recipe
- Nutrition Guide: Fruitskewers in Honey Syrup - Benefits, Recipes, and More
- The Role of Flour in Nutrition: Types, Benefits, and Recipes