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Russian · Main dishes
Kherson-Style Eggplants
A fragrant and savory relish of pan-fried eggplants in a garlic-and-pepper dressing, perfect for winter dinners.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Trim the stems off the eggplants. Cut smaller ones in half lengthwise, and larger ones crosswise as well. Salt generously and let sit for 2 hours.
2
Next, fry them in a small amount of vegetable oil until golden brown.
3
Now let's make the sauce. Take the sweet peppers and garlic, peel them, and pass them through a meat grinder along with the hot pepper.
4
To the resulting mixture, add sugar, vinegar, 1 cup of vegetable oil, and salt—mix everything well.
5
Pour the sauce over the fried eggplants and gently toss. Taste and adjust...
6
If you have any leftovers, pack them into jars and sterilize 0.7-liter jars for 40 minutes. Seal airtight.
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