Peppers and eggplants are not the most popular preparations, so housewives may have doubts about whether it is worth experimenting with these related, but still different vegetables.
Knowledgeable housewives do not doubt, but simply cook.
Expert of the online publication "BelNovosti" Yulia Arkhipova, a cook and fourth-class baker, told how to roll up peppers and eggplants.
You will need:
- eggplants - 3 kg;
- bell pepper (red) - 4 kg;
- garlic - 300 g;
- parsley - 150 g;
- water - 1 l;
- salt - 3 tbsp;
- bay leaf - 5 pcs.;
- black peppercorns - 15 pcs.;
- vegetable oil - 300 g;
- vinegar (9%) - 250 ml.
How to cook
1. Clean peppers are cut into four parts. We do the same with eggplants, and then soak the vegetables in salted water.
2. Cut the garlic into thin slices and chop the parsley with a knife.
3. Add bay leaf, salt, peppercorns, oil and vinegar to boiling water. Then blanch the peppers and eggplants in the marinade.
4. Place parsley and chopped garlic on the bottom of sterilized jars, then eggplants, parsley and garlic again, and then pepper. Alternate layers until the jar is full.
We roll up the jars with lids, turn them over and, once they have cooled, put them away for storage.
Expert: Julia Arkhipova
