Eggplant rolls, sweet peppers
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This recipe I saw on "OK". Immediately realized-it's mine!!! And the eggplant, and pepper-leave the first of conserves. With the preparation of this procurement will have some trouble. But I assure you, and time spent, and the products are the final result! In the winter only will be glad, opening a jar of aromatic content!
Ingredients for Eggplant rolls, sweet peppers
- Pepper - 2 kg
- Eggplant - 10 PCs
- Tomato - 2 kg
- Garlic - 40 tooth.
- Vinegar - 200 ml
- Sugar - 250 g
- Honey - 5 tbsp
- Vegetable oil - 100 ml
- Salt - 70 g
- Vegetable oil
Step by step instruction of cooking Eggplant rolls, sweet peppers
From peppers to cut the stalk as the cap. Remove seeds, rinse under running water.
Pour boiling water for 30 minutes to soften.
Pepper take not very meaty.
Eggplant cut into thin plates.
Fry them on the pan is almost dry (about 1 tbsp. of oil required). Or bake on the grill.
Garlic peel and pass through the press.
Each plate balika grease with garlic.
Rolls and stuffed peppers. I have one pepper left on two rolls.
Here are the beauties we will "roll up"... not in the asphalt, and just simply in a jar for the winter!
Put peppers in jars. I took the banks at 0.7.
In the tomato puree add the sugar, honey, salt, vinegar and vegetable oil. Proverjaem 10 minutes and fill the pepper.
Cover the jars, put in a saucepan sterilisatie. Water pour "shoulders". Sterilizer 40 minutes from the moment of boiling water in a saucepan.
Close the cover, turn it over, wrap it up.