If you are lucky enough to collect a large harvest of "blue" ones, and you do not know what to do with them, do not rush to put all the eggplants into caviar at once, because there are many different recipes for harvesting these vegetables, which will delight you with excellent taste in winter. One of these recipes is “Tatar style eggplants”.
It is necessary
- - 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.
Instructions
Step 1
Wash the eggplants and cut them into thin rings. Fry the eggplants in a dry skillet without oil until golden brown.
Step 2
Take a large heavy-walled saucepan and pour some oil into it. Peel and grate the carrots on a coarse grater. Place the carrots in the bottom of the pot. Cut the onion and tomatoes into rings.
Step 3
Put pepper on a layer of carrots, then onions, a layer of chopped tomatoes and at the very end - fried eggplants.
Step 4
Peel the garlic and squeeze it over the eggplant. Add salt and pepper to the vegetables to taste. Pour vegetable oil into a saucepan with vegetables.
Step 5
Wait for the oil to boil and reduce heat to low. Place the lid on the pot and simmer the vegetables for 1.5-2 hours until tender.
Step 6
Gently stir the stewed vegetables, place in previously prepared sterilized jars and roll up. Wrap the jars with the lids facing down and leave to cool completely.
