Peppers stuffed with eggplant for the winter
Description of the preparation:
The recipe for cooking peppers stuffed with eggplant for the winter is quite simple. Marinade is no different from marinades in other recipes, but the highlight here is just the original combination of pepper with fried eggplant and garlic. Believe me, this is very tasty! By the way, I advise you to use jars of the same shape for this workpiece as mine, 4 peppers stand perfectly in them, with a narrow edge down and a wide edge up. Perfect saving space in the bank! Give it a try!
Prepare all the necessary ingredients. I advise you to take pepper in several colors, then it will look very bright and appetizing in the bank.
Wash eggplant, cut into thin plates with a thickness of not more than 5-6 mm.
Heat vegetable oil in a frying pan, lay out the eggplant and fry on both sides until golden brown.
Finely chop a few cloves of garlic and parsley.
Rinse the pepper, cut off the top and remove the seeds.
Boil bell peppers in boiling water for 5 minutes.
While the peppers are boiling, let's get stuffed for them. On a strip of fried eggplant lay a mixture of garlic and herbs, wrap in rolls.
In blanched peppers, put 2-3 eggplant rolls (depending on the size of the pepper). Stuff the stuffed peppers in a jar. Put a couple of bay leaves there, you can also several peas of black pepper.
Make the marinade. To 125 ml. water add 1 tbsp. sugar, 1 tbsp vinegar and and an incomplete teaspoon of salt. Bring to a boil.
Pour in a jar of pepper marinade.
Sterilize a jar of pepper in boiling water for 8-10 minutes. Then roll up the metal cover.
Good luck with your workpieces!
Categories: Miscellanea