Spicy eggplant for the winter – a simple and tasty recipe, how to cook step by step
This recipe was created specifically for lovers of “burning” snacks. In winter, spicy eggplants are the perfect addition to both everyday and festive tables. The appetizer will turn out spicier if the chili pepper is not cleared of seeds. I share a simple recipe without sterilization.
Step by step cooking recipe
Rinse the eggplant, cut into circles about 1 cm thick, sprinkle with salt and leave for 30 minutes to remove the bitterness. Then rinse the eggplant under running water and pat dry.
Fry the prepared eggplant in hot vegetable oil until soft.
Place cooked eggplants on a serving platter and use paper towels to remove excess fat.
Bulgarian pepper, chili pepper and garlic cut into small pieces, then pass through a meat grinder.
Salt the resulting mass, add vinegar.
Fill pre-sterilized jars with vegetables, alternating layers of fried eggplant and pepper-garlic mass.
Roll up the jars with the workpiece and send it to storage in a cool dark place. Spicy eggplant will be ready to eat in a month.
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