Bulgarian eggplants are very tender, tasty and not very spicy. I suggest preparing this spicy vegetable sauté for the winter. Surely you will be delighted with such a dish.
It is necessary
- - eggplant - 7 kg;
- - tomatoes - 4 kg;
- - parsley - 1 bunch;
- - garlic - 250 g;
- - onions - 1 kg;
- - salt - 150 g;
- - vegetable oil - 1.5 liters.
Instructions
Step 1
Remove stalks from thoroughly washed eggplants. Cut these vegetables first into several pieces across, then along. This will crush the eggplant into large enough pieces.
Step 2
Pour the sunflower oil into a large skillet. After heating it, fry large pieces of eggplant on it in several stages until a golden crust forms. To fry the eggplant, you should use about half of all the vegetable oil.
Step 3
Remove the skin from the washed tomatoes. To make it easy to do, soak them in boiling water for a couple of minutes. Cut the peeled fruits into pieces.
Step 4
Fry the peeled and finely chopped onions in the shape of thin strips in sunflower oil until they acquire a golden hue.
Step 5
Add more oil to the oil in which the eggplants were fried and cook chopped tomatoes in it. Fry them until the moment, stirring continuously, until they reduce in volume. Then add parsley finely chopped with a knife and fried onions there. When this mixture is boiled down and the oil becomes transparent, you can remove it from the heat. This will create a tomato sauce.
Step 6
In sterilized glass jars, place eggplants and garlic chopped into thin slices in layers. Pour the resulting mass with tomato sauce. Don't forget to add salt. Fill the remaining space in the jar with the sunflower oil on which the eggplant was cooked. Strain it just before pouring it.
Step 7
After rolling the vegetable mass under the lids, store it in a cool place. Bulgarian eggplants are ready!
