Pepper, stuffed with fried eggplant
Stuffed vegetables are always present at the holiday tables. The original recipe for peppers stuffed with fried eggplant surprise by the simplicity of preparation and rich spicy taste. The combination of vegetables with garlic and herbs makes an appetizer fragrant and beautiful.
Bell pepper stuffed with fried rolls eggplant
To cook stuffed peppers with eggplant you will need:
- bell pepper 2.5 kg
- tomatoes 2.5 kg
- eggplant 2 kg
- garlic 2-3 heads
- sugar 2 cups
- vinegar 6% 1 cup
- vegetable oil 1 cup
- dill and parsley
You can cook eggplant in pepper rolls So:
Rinse the eggplant, cut the tail and cut along the pasta 1 cm thick. Salt, leave for 25 minutes and rinse.
Fry the eggplant until golden brown at half the rate taken oils.
With bell pepper, cut off the “hat”, clear of membranes and seed. Fold in a high saucepan and pour boiling water for 20-25 minutes for softening.
Fried blue! Grease crushed garlic and press roll tight rolls. Insert the rolls in pepper for 2-3 things.
Fill the prepared sterilized jars with vegetables, sprinkling with finely chopped greens.
Make marinade
Grind the tomatoes in a blender or scroll in a meat grinder, add vinegar, sugar and vegetable oil. Boil the marinade 10 minutes and pour stuffed with eggplant pepper. Banks cover clean lids and sterilize liter jars for 40-45 minutes. Roll up the banks and leave to cool.
Tasty ideas:
Such an original spicy snack is good on any table. Serve with meat dishes, such as original ostrich meat or to mutton ribs cooked in a slow cooker.
