Lazy Eggplants Recipe
Embarking on a gastronomic adventure often leads us to discover the world’s most exquisite and diverse flavors. Among the treasures of Mediterranean cuisine, one vegetable stands out for its versatility and rich history – the eggplants. With its deep purple hue and mild, slightly earthy taste, the eggplant has been a staple ingredient in various dishes across cultures.
You can also check out our other Appetizers Recipes.
Lazy Eggplants Recipe
Ingredients
- 10 pcs eggpants
- 10 pcs carrots
- 10 pcs red bell peppers
- 4 pcs onions
- 1 head garlic
- 1½ cups 6% vinegar
- 1 cup vegetable oil
- 5 tsp salt
- 5 tsp sugar
- 2 pcs hot chilli peper
Instructions
- Wash and dry the eggplant, bell peppers, and tomatoes with paper or a regular kitchen towel.
- Slice the eggplant into gaunt circles and place in a saucepan.
- Cut out the core and seeds from the bell peppers, cut into large rings, and put them into the pot.
- Cut tomatoes into large rings and also put them in the pot.
- Peel onions, carrots, and garlic and wash.
- Cut onions and carrots into rings and put them in the same pot.
- Press the garlic through a press or mince it with a knife. Cut the hot red pepper into thin rings. Place the minced garlic and chopped hot peppers on top of everything else.
- Pour vegetable oil, a little table vinegar, salt, and sugar into a saucepan. Then place on the heat and bring to a boil. Leave to simmer for half an hour.
- Then turn off the fire and let the dish infuse and cool down. And it is ready!
Notes
- Eggplant cooked in this way can be used as a main dish.
- And you can canned in jars.
- To do this, while the vegetables are boiling, prepare the jars.
- Very carefully wash the jars, and then sterilize them.
- After the eggplants boil for half an hour, pour them into sterilized jars and screw on the lids.
