20.05.2020
12
Recipe information
Cooking:
1 hour
Complexity:
Insanity
Calorie content:
1332.38
Carbohydrates:
100.9
Fats:
100.9
Squirrels:
5.46
Water:
20.07

Ingredients

Title Value
1. Eggplant 1.5 Kg
2. Garlic 2 head
3. Chilli 1 PC.
4. Bell pepper 500 Column
5. Vegetable oil 100 Ml
6. Salt 1 Tsp
7. Vinegar 9% 125 Ml
8. Honey 100 Column

Cooking

1. Stage

Cut the eggplants into thick slices, grease well with oil and put in one layer on the parchment covered with parchment.

1. Stage. Cut the eggplants into thick slices, grease well with oil and put in one layer on the parchment covered with parchment.

2. Stage

Bake at 200 degrees 25 minutes.

1. Stage. Bake at 200 degrees 25 minutes.

3. Stage

While the eggplant is baked, peel the peppers from seeds, garlic from the husk. Interrupt everything with a blender and add salt and honey with vinegar to the mass. Mix well.

1. Stage. While the eggplant is baked, peel the peppers from seeds, garlic from the husk. Interrupt everything with a blender and add salt and honey with vinegar to the mass. Mix well.

4. Stage

At the bottom of sterile cans, lay 2 tbsp. l of our sauce, then lay the eggplant in layers, each layer pour 1 tbsp. l The sauce finishing should be the sauce.

1. Stage. At the bottom of sterile cans, lay 2 tbsp. l of our sauce, then lay the eggplant in layers, each layer pour 1 tbsp. l The sauce finishing should be the sauce.

5. Stage

Cover the jars with lids, put in a pan with water, be sure to cover the bottom of the pan with a cloth. Sterilize 15 minutes after boiling.

1. Stage. Cover the jars with lids, put in a pan with water, be sure to cover the bottom of the pan with a cloth. Sterilize 15 minutes after boiling.

6. Stage

Finished eggplant roll up.

1. Stage. Finished eggplant roll up.

7. Stage

Bon Appetit!!!