The cooking process
- All vegetables need to be washed and peeled.
- Cut eggplant and peppers in half and bake in the oven until they are roasted.
- At this time, you need to blanch the tomatoes (fill them with dill and peel) and cut them into small cubes.
- Peel a squash, grate it and chop finely.
- Add oil, garlic, grated onion, lemon juice and spices. Mix the mixture thoroughly until smooth.
- Serve with fresh bread or croutons.
Almost the same recipe can be used for canned eggplants.
Here's what you need:
- eggplant — 3 kilograms;
- sweet red pepper — 2 kilograms;
- peeled garlic — 1 cup;
- sugar — 1 cup;
- hot pepper — 2 pieces (this number is approximate, pay attention to your taste);
- sunflower oil — 1 cup;
- vinegar — 1 cup;
- salt — to taste.
Cut the aubergines into medium-sized cubes and cover with salt to remove excess bitterness. After an hour, rinse the eggplant from the salt and juice.
Roll the garlic, sweet and hot peppers through a meat grinder. Then boil this mixture, add salt, sugar, vinegar, sunflower oil and eggplant. Stew for 15-10 minutes. The dish is ready, it can be decomposed into sterilized jars and preserved!
