Table of contents:
- Ingredients for a vegetable platter of stuffed peppers and eggplant for the winter
- A method of preparing a vegetable platter of stuffed peppers with eggplant for the winter
Video: Vegetable Assortment Of Stuffed Peppers With Eggplants For The Winter. Step-by-step Recipe With Photo
2024 Author: Ava Durham | [email protected]. Last modified: 2023-12-17 00:23
Vegetable platter for the winter from peppers stuffed with vegetables and eggplants in a sweet and sour marinade. You will have to fuss with this assortment, but the appetizer turns out to be excellent, you can serve it for the festive table, guests will certainly appreciate it.
- Cooking time: 1 hour 25 minutes
- Quantity: 3 cans, 0.7 l each
Ingredients for a vegetable platter of stuffed peppers and eggplant for the winter
- 1 kg of bell pepper;
- 0.5 kg eggplant;
- 0.5 kg of carrots;
- 0.5 kg of Chinese cabbage;
- 0.3 kg of onions;
- 1 chili pepper;
- head of garlic;
- a bunch of greens (parsley, celery);
- 8 g of salt;
- 60 ml of olive oil.
For marinade pouring
- 1 liter of filtered water;
- 15 ml of vinegar essence;
- 20 g salt;
- 40 g granulated sugar.
A method of preparing a vegetable platter of stuffed peppers with eggplant for the winter
First, we cook the peppers - cut off a small part of the top with the stalk, cut out the partitions and seeds. Wash it under running water to remove the remaining seeds. We put a large saucepan with boiling water on the stove, blanch the vegetables for 2 minutes, then immediately cool in cold water. Peppers can also be softened in the microwave (5 minutes, 600 W power).
Making a vegetable filling. Heat 30 ml odorless olive oil in a heavy-bottomed saucepan. Saute onions until transparent. It is better to use semi-sweet onions, and if not, then shallots.
Add carrots grated on a coarse vegetable grater to the saucepan. Fry for 7 minutes, until the carrots have reduced in volume by 1/3.
Shred the Chinese cabbage into strips of about 5 millimeters, add to the stewpan. Instead of Peking cabbage, you can take ordinary cabbage, but keep in mind that it takes longer to cook.
Now we season the filling - put a pod of red chili peeled and finely chopped, passed through a press or diced garlic, a bunch of fresh herbs finely chopped.
Salt the filling, simmer over medium heat for 10 minutes, stir so that the vegetables do not burn.
Fill the blanched peppers with minced vegetables. By the way, choose a small pepper, it is convenient to put it in and take it out of the jars.
Ripe eggplants with elastic dark purple skin and undeveloped seeds, cut off the stalk with a piece of fruit, cut into slices half a centimeter thick.
Pour the remaining olive oil into a pan with a thick bottom, fry the eggplants in small portions, no need to salt.
Preparing the marinade filling. Put salt and granulated sugar in boiling water, boil for several minutes, remove from heat, pour in vinegar essence.
We prepare containers for conservation. First, wash the jars thoroughly, rinse with boiling water, dry in the oven for about 7-10 minutes (temperature 110 degrees).
Put a layer of fried eggplants in clean, warm jars, then stuffed peppers, pour the marinade filling. Put the eggplants and pepper again, pour the marinade, and so on until the jar is full.
We close the lid with a clip, sterilize the jars with a capacity of 0.5 liters for 15-20 minutes, 0.7 liters for 25-30 minutes. We cover with a blanket, after cooling we put it in a cool room. Storage temperature from +1 to +6 degrees Celsius.
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