Eggplant appetizer for the winter

Baked eggplant slices in the original garlic filling simply melt in your mouth. This eggplant appetizer will become a favorite on your table for the winter.

Cooking time 1 hour


Eggplant 2 kg

Bulgarian pepper 1 kg

Tomatoes 1 kg

Hot peppers 3 pcs

Head of garlic 1 pc

Vegetable oil 50 ml

Sugar (sand) (for 1 liter of finished filling) 1 tbsp. l.

Salt (for 1 liter of ready-made pouring) 1.5 tsp.


Rinse the eggplants well and cut into slices.

Put the eggplants on a baking sheet, pour oil on top and place in an oven preheated at 180 degrees C, for about 20-25 minutes.

Rinse the pepper and remove the seeds.

Cut the tomatoes and peppers into pieces.

Peel hot peppers from seeds.

Twist the bell peppers, tomatoes and hot peppers in a meat grinder. Add salt and sugar. Cook over medium heat for 40 minutes, stirring occasionally.

Peel and grate the garlic.

Cool the filling slightly and add the garlic.

Remove the eggplant from the oven.

Lay the eggplants and filling in clean jars.

Sterilize half liter jars for 20 minutes. Wrap up in a blanket at night.

An eggplant appetizer for the winter is ready. Store prepared snacks in the cellar.

Bon appetit and delicious winter!