A spicy eggplant appetizer for your table.
Cooking time 1 hour
Eggplant 2-2.5 kg
Bulgarian pepper 1 kg
Tomato 1 kg
Hot pepper 2 pcs
Head of garlic 1 pc
Vinegar 9% 30 ml
Vegetable oil 3 tbsp. l.
Sugar 1 tbsp. l.
Salt 1 tbsp l.
Rinse and dry the eggplants.
Cut into flat tongues, add a little salt and place in a large saucepan.
Peel the bell peppers, rinse and dry the tomatoes and hot peppers.
Pass the peppers and tomatoes through a meat grinder, peel the garlic.
Add minced garlic.
Pour the resulting tomato filling over the eggplant.
Add salt, sugar and vegetable oil.
Put on fire and cook, stirring occasionally for 30 minutes, add vinegar and stir.
Arrange in clean jars.
Tighten and heat overnight.
Our awesome eggplant appetizer "Mother-in-law's tongue" is ready. Store in a cool place.
Bon appetit! Have a delicious winter!