This spicy appetizer of eggplant with garlic and hot peppers disappears from the table right in front of your eyes, so it's better to prepare more.
Cooking time 40 minutes
Eggplant 7-8 pcs
Red hot pepper 1 pc
Garlic clove 2-3 pcs
Vegetable oil 80 ml
Vinegar 9% 2 tbsp. l.
Salt 2 tbsp l.
Wash the eggplants well.
Cut into cubes, add salt and mix well. Leave on for 4-6 hours.
Rinse a little of salt and let the water drain.
Heat vegetable oil and add eggplant. Fry, stirring occasionally for 10-15 minutes.
Add chopped garlic and finely chopped hot pepper (Be careful with pepper, you can wear rubber gloves so that your hands do not burn later and do not touch your eyes and face with unwashed hands).
Add vinegar and keep on low heat for another 10 minutes. Arrange in sterile jars and seal.
Soak 12 hours in a blanket. Keep cold.