Bonapeti.com»Recipes»Pickles»Canning Recipes»Sterilized Imambayalda

Sterilized Imambayalda

EfrosiaEfrosia
Jedi
2k1411270
Sterilized Imambayalda
13/12/2013
Favorites
Cook
Add
Report
Preparation
30 min.
Cooking
90 min.
Тotal
120 min.
Servings
3-4 jarS
"Long after all the fresh eggplants are gone from the local market you can still enjoy imambayalda all winter long."

Ingredients

  • eggplants - 2 lb (1 kg)
  • oil - 2 cups
  • onions - 10.5 oz (300 g)
  • carrots - 14 oz (400 g)
  • celery - 3.5 oz (100 g)
  • garlic - 1 head
  • tomatoes - 9 oz (250 g)
  • salt - 1 tsp
  • black pepper - 1/2 tsp, ground
  • bay leaf - 1
  • parsley - 1 bunch
measures

How to make

Cut the eggplants lengthwise, salt and place in a tilted tray to drain the bitter juice. Then fry in oil and drain. Fry the crushed onions, chopped carrots, celery and garlic in the same oil.

Lastly, add the diced red tomatoes, along with the salt, pepper and bay leaf. At the bottom of a jar (2 cups (500 ml)), pour 2 tbsp (30 ml) of oil. Arrange the eggplants in jars, while putting some fried vegetables in between the eggplants. Add crushed parsley.

Close the jars and sterilize for 1 hour, then cool for 30 minutes.

Rating

3.7
50
42
31
20
10
Give your rating:
Facebook
Favorites
Twitter
Pinterest