Rostov-style Eggplants
Description
I will explain in more detail below, serve the appetizer.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Wash the eggplants, pat them dry, and prick them in several places with a fork. Lightly grease a baking dish with vegetable oil and place the eggplants in it. Bake until soft for about 40–50 minutes in an oven preheated to 190–200 degrees.
- 3
Step 3
Then let the eggplants cool slightly. Peel them and cut into cubes.
- 4
Step 4
Slice the bell pepper, remove the seeds and stem. Grind it through a meat grinder or in a blender.
- 5
Step 5
Dice the onion into small cubes, press the garlic through a garlic press, and finely chop the herbs.
- 6
Step 6
Pour vegetable oil into a heavy-bottomed pot and heat over medium heat. Add the onion and sauté until soft and golden.
- 7
Step 7
Add the chopped pepper and pour in hot water; simmer covered for about 10 minutes.
- 8
Step 8
Then add the herbs, garlic, and all the spices. Simmer everything together for another 3 minutes.
- 9
Step 9
Then add the flesh of the roasted eggplant, salt, sugar, and pour in the vinegar. Mix everything well.
- 10
Step 10
Bring to a boil and cook over high heat for 5–8 minutes.
- 11
Step 11
Arrange the prepared appetizer into clean, sterilized jars.
- 12
Step 12
If you’re going to can them, then sterilize the jars in boiling water for 10–15 minutes, and then seal them tightly.
- 13
Step 13
Rostov-style eggplants are ready. Enjoy your meal!