Both sharp, bitter eggplants and fragrant bell pepper are among the most popular home-made products.
They perform well both separately and as a “duet”, and the shape of the peppercorns simply begs for stuffing them with a vegetable mixture.
For her, we use the already mentioned "blue" and running, available vegetables.
Bulgarian pepper stuffed with eggplants - general principles of cooking
• Stuffed with eggplant peppers are very tasty stewed. They can also be prepared for the winter, mothballed in banks.
• When choosing peppercorns, pay attention not only to their integrity and degree of maturity, but also to form. For stuffing, medium round fruits are best suited. Do not take limp, wrinkled peppers.
• The vegetable is well washed with water, then the stalks are separated and the seeds are selected, trying to remove the partitions inside. If peppers are prepared for preservation, they are pre-blanched in hot water.
• The pulp of eggplants contains a certain amount of corned beef - a harmful substance, the highest concentration of which falls on large overripe fruits. Therefore, you need to choose a ripe "blue" small size. Before using, the eggplants are crushed according to the recipe and the bitterness is removed from them, soaked in salted water, or kept for some time, sprinkled with salt. Then they are squeezed and fried in a pan, adding a small amount of oil, individually or with additional ingredients: vegetables, rice.
• Bulgarian pepper stuffed with slices of eggplant or vegetable mixture. For preservation, most fried eggplant plates are wrapped with rolls and then peppers are filled with them. In one pepper do not put more than three rolls, so that when heated the vegetable does not burst. Bulgarian pepper stuffed with eggplants for the winter, canned in tomato sauce or marinade. Such conservation requires sterilization.
Stewed Bulgarian pepper stuffed with eggplants in tomato
Ingredients:
• 17 Bulgarian peppercorns;
• 1.7 kg “blue”;
• 15 small cloves of garlic;
• two medium carrots;
• 100 ml of frozen vegetable oil;
• 1.3 kg of ripe tomatoes;
• large head of salad onions;
• sugar, refined and salt;
• young dill.
Cooking Method:
1. Blue rinse, always in warm water, along with Perchin. Cut off the peel of the eggplant, remove the seeds and partitions from the peppers and rinse them well again with water. Chop the carrot with a large tinder and chop the garlic and onion smaller with a heavy knife.
2. Cut the “little blue” into small cubes, about one centimeter in size and fold into a large bowl, sprinkling with a small amount of salt. Set aside for half an hour.
3. Prepared peppercorns dipped in boiling water, leaving it for 5 minutes. Remove and install on the grill or towel, turning the holes downward so that all the liquid from the peppers is gone.
4. Chopped eggplants, lightly squeezing, put in a large frying pan, in which pre-pour 3-4 tablespoons of oil. Preheat the oil, otherwise the “blue ones” will quickly absorb it. On low heat bring the eggplants to readiness, turn off the heat and cool.
5. Stuffed peppercorns stuffed with cooled eggplants, adding garlic to the vegetable stuffing. On one pepper should not more than one clove.
6. Put the stuffed vegetables in a wide saucepan, placing them on their nozzles and pressing them tightly.
7. Wash the tomatoes, remove the stalks and twist them in a meat grinder, as an option - grate with a large grater.
8. Fry chopped onion with carrot in vegetable oil to amberness and mix roast with tomato puree.
9. By adding sugar and salt, adjust the flavor of the tomato fill, pour it over the vegetables and set on a small fire.
10. Simmer for about 25 minutes, five minutes until cooked, add finely chopped dill to the dish.
Bulgarian pepper stuffed with eggplants for the winter in tomato juice
Ingredients:
• 1.2 kg of fleshy tomatoes or a liter of thick unsalted tomato juice;
• Bulgarian, better than red, pepper - 2 kg;
• kilogram of eggplants;
• garlic - a pair of medium heads;
• 200 gr. unrefined sugar;
• vinegar, 9%, food - 100 ml;
• 30 gr. stone iodized salt;
• 50 gr. refined sunflower oil.
Cooking Method:
1. Lower the peppercorn leaves, freed from seeds and partitions, into boiling water and cool in it.
2. Push through the press all peeled garlic.
3. Wash and dry “blue”, without peeling, cut lengthwise into thin plates and lightly salt each one.
4. After half an hour, wash the remaining salt well with water, blot them with a towel and fry quickly, adding a little oil, until soft.
5. Strain water from the pepper. Roasted “blue” plates should be well spread with chopped garlic and wrap with rolls.
6. Depending on the size, in each peppercake, put from one to three such rolls and tightly stuff the stuffed peppercorns into sterile jars. It is advisable to take a liter container.
7. Prepare juice from tomatoes and bring it to a boil. Pour in the butter, add sugar and salt, and boil for five minutes. Pour vinegar, intensively, not allowing the acid to evaporate, stir and immediately pour into jars.
8. Cover them with prepared sealing lids and sterilize in a volume pan with hot water for 45 minutes, roll up.
Bulgarian pepper stuffed with eggplants for the winter in marinade
Ingredients for a full liter jar:
• two medium eggplants;
• five fleshy sweet peppers;
• 3 peppercorns;
• 20 gr. fresh parsley;
• 15 gr. salts;
• drinking purified water - 125 ml;
• garlic;
• sugar - 50 g .;
• large leaf of laurel;
• one and a half tablespoons of vinegar;
• 20 ml of sunflower, well-purified oil.
Cooking Method:
1. With eggplants, peel off the peel, and slice along thin “slices”. Fry the plates, adding a little oil, but do not fry. Once lightly browned, remove from the pan and put on a paper towel. 2. For five minutes, peeled Percini seeds should be dipped in boiling water, then put on a colander and dried.
3. In a glass dish, mix the finely chopped parsley with the chopped garlic.
4. On eggplant plates, put a little green garlic mixed with garlic and wrap them in thick rolls.
5. In each peppercorn put two such blanks and place them in a dry, steamed liter jar. Put seasonings and lavrushka on top.
6. Mix vegetable oil with water and sugar, and after a while add salt, boil. Boil a couple of minutes, then pour in the vinegar and immediately pour the marinade over the jars.
7. Under the pre-boiled lids, sterilize the containers for 40 minutes, then cork the cans.
Stewed Bulgarian pepper stuffed with eggplants and rice
Ingredients:
• kilogram of Bulgarian fleshy pepper;
• one big carrot;
• rice groats - 100 gr .;
• garlic;
• two or three peppercorns;
• two medium sized onions;
• two leaves of lavrushka;
• vegetable oil - 80 ml;
• Fresh dill or parsley.
Cooking Method:
1. Enumerate the rice, rinse well and boil until half cooked. Then rinse again, put in a colander, and leave in it.
2. Preparing peppers for stuffing, separate the stalks from them and select the seeds, wash them.
3. Cut the eggplants into centimeter-thick circles and soak in lightly brackish water for 20 minutes. Wring out the moisture and cut the “blue” into cubes.
4. Heat the butter in a large skillet with high sides and place the eggplants with finely chopped onion in it. Add dried rice, add about a third of a glass of water. Salt to your taste, and leave to stew over low heat.
5. Seven minutes later, add large chips of juicy carrots with finely chopped garlic, mix and bring to readiness for five minutes, cool.
6. Loosely fill the peppers with the cooled filling, place them, without pressing, into a saucepan and pour water or broth. You can pre-dilute the chicken cube in hot water. 7. Add a large spoonful of butter, lower the lavrushka, peppercorns. Sprinkle lightly, salt to your liking and put on a medium heat to simmer under the lid.
8. After waiting for about 20 minutes, pierce one of the blanks with a fork. If the peel is punctured easily, then the dish is ready.
Bulgarian pepper stuffed with eggplants and vegetables for the winter
Ingredients:
• large pepper - two kilos;
• two large carrots;
• one kilogram of "blue";
• two bulbs;
• large garlic head.
For a liter of marinade (per liter of water):
• 250 ml of purified sunflower oil;
• 300 ml of table 6% vinegar;
• two tablespoons of rock salt;
• 300 gr. white sugar
• three peppercorns;
• Lavrushka - a small piece.
Cooking Method:
1. Untreated “blue” cut into thin strips. Salt moderately, and, having mixed well, leave for two hours.
2. Fry the onion half-rings in the oil, along with the shredded carrots. Add pressed eggplants, press-press garlic. Extinguish everything together for about 20 minutes. and turn off the heat.
3. A liter of filtered water mixed with vinegar. Add salt, vegetable oil and sugar, mix thoroughly.
4. Bring marinade at maximum temperature to a boil. Immediately lower the peppercorns prepared for the preservation into it and blanch them for three minutes, cool.
5. Fill the peppers blanched in the marinade with the cooled vegetable mixture, put them into prepared liter containers and fill them with boiling marinade, roll them up.
Bulgarian pepper stuffed with eggplant slices in marinade for the winter
Ingredients:
• 5 kilos of sweet juicy pepper;
• blue eggplants - 3 kg;
• half a liter of drinking water;
• a glass of 9% table vinegar;
• a full glass, without a slide of sugar;
• Spoon coarse salt;
• refined sunflower oil - 1 tbsp.
Cooking Method:
1. Wash the eggplant with water, peel off the skin, and cut the flesh into cubes, about 2.5 cm in size.
2. Pour about 2 liters into a pan of the appropriate volume. water, place the tank on the intense heat. In a boiling liquid, lowering in small portions, boil the prepared eggplants for no more than 2 minutes and dry them well from moisture in a colander or on a sieve. 3. Peel the seeds from the seeds and, like the “blue ones,” boil them in boiling water for 2 minutes and dry.
4. Peppers loosely stuffed with blanched eggplants and place in sterile one-liter containers.
5. In a small saucepan, mix the vegetable oil with water and vinegar, add granulated sugar with salt and boil the marinade gradually.
6. Pour stuffed peppers in jars with boiling solution and sterilize for 20 minutes.
7. After that, as usual, remove and roll, using metal boiled caps.
Bulgarian pepper stuffed with eggplants - tricks and helpful cooking tips
• Do not put the stuffing in the peppers tightly, otherwise the fruit will burst when preserved or extinguished.
• After removing the bitterness, be sure to lightly squeeze the “blue ones” to remove its remnants. In order not to overdo the dish, sprinkle with salt pieces of vegetable, rinse under water. Reduce the amount of salt added to the dish.
• Bulgarian pepper stuffed with eggplants for quenching, you can prepare for the winter, freezing stuffed fruit. Then at any time, you can extinguish such peppers, without defrosting, by adding tomato juice or in a specially prepared broth.
• Preserve in cans only cool under a blanket and store only when refrigerated.
From the blanks can be prepared in the winter, for example, moussaka with eggplant.
