Vegetable Assortment Of Stuffed Peppers With Eggplants For The Winter. Step-by-step Recipe With Photo

Table of contents:

Vegetable Assortment Of Stuffed Peppers With Eggplants For The Winter. Step-by-step Recipe With Photo
Vegetable Assortment Of Stuffed Peppers With Eggplants For The Winter. Step-by-step Recipe With Photo

Video: Vegetable Assortment Of Stuffed Peppers With Eggplants For The Winter. Step-by-step Recipe With Photo

Video: Vegetable Assortment Of Stuffed Peppers With Eggplants For The Winter. Step-by-step Recipe With Photo
Video: МАРИНОВАННЫЕ БАКЛАЖАНЫ и фаршированные / STUFFED and MARINATED EGGPLANT ENGLISH SUBTITLES 2024, March
Anonim

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.

Vegetable assortment of stuffed peppers with eggplant for the winter
Vegetable assortment of stuffed peppers with eggplant for the winter
  • 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).

Blanch the pepper
Blanch the pepper

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.

Passing onions
Passing onions

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.

Fry grated carrots
Fry grated carrots

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.

Add Peking cabbage to frying
Add Peking cabbage to frying

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.

Add hot peppers, garlic and herbs
Add hot peppers, garlic and herbs

Salt the filling, simmer over medium heat for 10 minutes, stir so that the vegetables do not burn.

Simmer vegetables together for another 10 minutes
Simmer vegetables together for another 10 minutes

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.

Stuffing the peppers with vegetable dressing
Stuffing the peppers with vegetable dressing

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.

Chop the eggplant
Chop the eggplant

Pour the remaining olive oil into a pan with a thick bottom, fry the eggplants in small portions, no need to salt.

Fry eggplants in vegetable oil
Fry eggplants in vegetable oil

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 the peppers and eggplants in jars and pour the marinade
Put the peppers and eggplants in jars and pour the marinade

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.

Vegetable assortment of stuffed peppers with eggplant for the winter
Vegetable assortment of stuffed peppers with eggplant for the winter

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.

Recommended: