If you are lucky enough to collect a large crop of “little blue ones” and you don’t know what to do with them, do not rush to let all the eggplants go for caviar at once, because there are many different recipes for harvesting these vegetables that will delight you with an excellent taste in winter. One of these recipes is Tatar Eggplant.
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You will need
- - eggplant - 2 pcs. medium size;
- - fresh carrots - 500 g;
- - onions - 2 pcs;
- - tomatoes - 4 pcs. medium size;
- - bell peppers - 2 pcs;
- - garlic - 6 cloves;
- - greens to taste;
- - vegetable oil for frying;
- - salt pepper.
Instruction manual
1
Wash the eggplants and cut them into thin rings. Fry the eggplants, laying them on a dry frying pan without oil, until golden brown.
2
Take a large pan with thick walls and pour a little oil into it. Peel and grate the carrots on a coarse grater. Put the carrots on the bottom of the pan. Cut onions and tomatoes into rings.
3
On a layer of carrots, lay pepper, then onion, a layer of chopped tomatoes and at the very end - fried eggplant.
4
Peel the garlic and squeeze it onto the eggplant. Add salt and pepper to vegetables to taste. Pour vegetable oil into a pan with vegetables.
5
Wait for the oil to boil and reduce the heat to a minimum. Cover the pan and simmer the vegetables for 1.5-2 hours until they are soft.
6
Gently mix the stewed vegetables, arrange them into pre-prepared sterilized jars and roll them up. Wrap the jars, putting them down with the lids, and leave to cool completely.