An open jar of such eggplants simply won't stay on the table. Eats up in minutes!
Cooking time 1 hour
Eggplant 1 kg
Tomatoes 1 kg
Carrots 200 g
Bulb 200 g
Bulgarian pepper 200 g
Head of garlic 1 pc
Hot pepper 2 pcs
Parsley (greens) 1 bunch
Vinegar 9% 3 tbsp. l.
Sugar 2 tbsp. l.
Salt 1 tbsp l.
Wash the eggplants well.
Cut into strips and fold into a saucepan.
Pour boiling water over and cook for 2-3 minutes. Catch the eggplants with a slotted spoon and cool slightly.
In a frying pan with vegetable oil, fry finely chopped onions, grated carrots and chopped bell peppers.
Pass the tomatoes through a meat grinder.
Add eggplants to vegetables, mix and cook over medium heat for another 5-7 minutes.
Add twisted garlic, hot peppers and chopped parsley. Add salt, sugar and a bite. Stir and cook for 2-3 minutes.
Arrange in clean jars.
Cork and put in a warm place until it cools completely.
Mother-in-law's tongue is ready for the winter. Store in a cool place.
Bon appetit! Have a delicious winter!