Peppers with eggplants - Pickle

Peppers with Eggplant - Delicious Pickle

Peppers with eggplant represent a traditional pickling recipe, full of flavor and aroma, ideal for shining on the festive table or at a simple everyday meal. This recipe not only combines delicious tastes but also offers an excellent way to preserve garden vegetables so you can enjoy them year-round.

Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 90 minutes
Number of servings: 10 jars

Necessary ingredients:

- 5 kg of peppers
- 3 kg of eggplant
- 1 l of tomato paste
- 3-4 cloves of garlic
- 2 bay leaves
- A bunch of parsley
- A bunch of celery leaves
- Oil for frying
- Salt (to taste)

Recipe history

Pickles, especially those made with peppers and eggplant, are an essential part of culinary tradition. These preparations have been used for generations to preserve vegetables, providing a tasty alternative during winter. The combination of sweet peppers with meaty eggplants creates a symphony of flavors that will delight any palate.

Step by step to prepare peppers with eggplant

1. Preparing the eggplant: Start by peeling the eggplants. Cut them into slices or cubes, depending on your preference. Sprinkle salt on them and let them drain for 30 minutes. This step not only helps remove bitterness but also reduces water content, which is essential for achieving well-preserved pickles.

2. Frying the eggplant: After the eggplants have drained, heat generous oil in a pan. Fry the eggplants on both sides until they turn golden, but do not overcook them, as we do not want them fully cooked. Remove them to a paper towel to absorb excess oil.

3. Preparing the peppers: Meanwhile, wash the peppers and place them on a baking tray. Bake them at a temperature of 180 degrees Celsius for about 30-40 minutes, or until the skin becomes blackened and slightly cracked. Once baked, place them in a pot and sprinkle salt to help them peel more easily.

4. Preparing the sauce: In a pot, add the tomato paste, minced garlic cloves, bay leaves, and the bunch of parsley and celery (all chopped finely). Boil the mixture for 10-15 minutes to allow the flavors to combine beautifully. This sauce will provide a delicious taste to your pickles.

5. Assembling the pickles: Start layering in jars. Place a piece of eggplant, then a piece of pepper, and add 2 tablespoons of tomato sauce. Continue alternating layers of eggplant and peppers, adding sauce until the jar is full, leaving a little space at the top.

6. Canning: After filling the jars, place them in a large pot and cover with water. Boil them for 2 hours on low heat to ensure the pickles are well sealed and the flavors are enhanced.

Practical tips

- Choosing ingredients: Choose ripe peppers with a firm texture and no spots. The eggplants should be fresh with shiny skin.
- Oil-free version: If you prefer a healthier version, you can skip frying the eggplant, just letting them drain.
- Customizing the recipe: You can add spices like peppercorns or chili for a spicy note.
- Serving: Serve the peppers with eggplant alongside fresh bread or as a side dish to meat dishes.

Nutritional benefits

Peppers are an excellent source of vitamin C, antioxidants, and compounds that support the immune system. Eggplants, on the other hand, are rich in fiber, aiding healthy digestion. The combination of these vegetables not only enhances the nutritional profile but also adds an explosion of flavor to the plate.

Frequently asked questions

- Can pickles be stored in the fridge?: Once opened, jars can be stored in the fridge for up to a week.
- Can I use other vegetables?: Of course! You can add peppers or even carrots for a different texture and taste.
- How do I know if the pickles are successful?: If the jars are well sealed and there are no signs of fermentation, you are likely to have a successful recipe.

In conclusion, peppers with eggplant are a simple and quick recipe, perfect for keeping the taste of summer during winter. With each jar opened, you will enjoy the warm memories of sunny days, all while savoring a healthy snack. Try this recipe and share it with your loved ones!

 Ingredients: 5 kg of bell peppers, 3 kg of eggplants, 1 l of broth, 3-4 cloves of garlic, 2 pieces of bay leaves, a bunch of parsley, a bunch of celery leaves.