This is defiantly a very know dish in the Russian culture, it is usually made in a big batch and then put in jars to enjoy for a longer time. But if you don’t want such a big portion you can very easy cut this recipe in half and enjoy it in a smaller portion. I love making this dish for family and friends, after I jar it. Especially those who are not familiar with it, they are always amazed and enjoy it very much, since it is looks so complex with all the components. It goes really great with bread, and when you have it put away in jars it is great for those days that you don’t feel like cooking, or don’t have time to cook something. Also make sure to use a very large pot and a cast iron pot works the best, to keep it from burning or sticking on the bottom.
Ingredients you will need…
- 6 medium eggplants
- 12 garlic cloves
- 8-10 tomatoes
- 10 red bell peppers
- 3 medium yellow onions
- 7 medium carrots
- 1 jalapeño
- 1 1/2-2 tablespoons salt
- 1/2 cup sugar
- 1/4 cup vinegar
- 1 bunch of parsley
- vegetable oil
1.) Start by washing all your veggies. We will begin with the eggplants, cut off the ends and peel off half of the skin, so the eggplant has stripes. Then cut each eggplant into small wedges. Toss cut eggplants with 1 tablespoon salt and set aside.
2.) Next we will make the sauce in the food processor. Depending on the size of your blender you may need to do this in batches. blend together the tomatoes, garlic, 6 red peppers, jalapeño. Place the sauce in a bowl and set aside.
3.) Peel and shred the carrots, dice the onions, and slice the rest of the red peppers into wedges and set aside.
4.) Pour oil into a large pot about 1-1 1/2 inches deep, and heat that on medium high heat. Pour out any liquid from the eggplant, and once the oil is hot place a small portion of eggplants into oil and cook until browned. Remove and place in a bowl with paper towels. Then throw in another batch of eggplants and repeat for the rest.
5.) Next, add oil to your large pot, again to about 1-1 1/2 inches deep and lower heat to medium. Place the onions in the pot, let that sauté for about 5 minutes.
6.) Next, add the red pepper and carrots and let that sauté for about 8-10 minutes.
7.) Once the veggies are soft, add in your eggplants and fold into the rest of the veggies. Allow that to cook for about 7-8 minutes.
8.) Pour the sauce into the pot mix together. Next pour in the vinegar, sugar and remaining salt and mix again. Let that simmer on low heat for another 10-15 minutes.
9.) Taste for salt, add more if needed, and it is ready to be enjoyed, or to be put away in jars.
| Prep Time | 25 minutes |
| Cook Time | 45 minutes |
| Servings |
|
- 6 medium eggplants
- 12 garlic cloves
- 8-10 tomatoes
- 10 red bell peppers
- 3 medium yellow onion
- 7 medium carrots
- 1 jalepeno
- 1 1/2- 2 tablespoons salt plus more to taste
- 1/2 cup sugar
- 1/4 cup vinegar
- 1 bunch parsley
- vegetable oil
Ingredients
|
|
- Start by washing all your veggies. We will begin with the eggplants, cut off the ends and peel off half of the skin, so the eggplant has stripes. Then cut each eggplant into small wedges. Toss cut eggplants with 1 tablespoon salt and set aside.
- Next we will make the sauce in the food processor. Depending on the size of your blender you may need to do this in batches. blend together the tomatoes, garlic, 6 red peppers, jalapeño. Place the sauce in a bowl and set aside.
- Peel and shred the carrots, dice the onions, and slice the rest of the red peppers into wedges and set aside.
- Pour oil into a large pot about 1-1 1/2 inches deep, and heat that on medium high heat. Pour out any liquid from the eggplant, and once the oil is hot place a small portion of eggplants into oil and cook until browned. Remove and place in a bowl with paper towels. Then throw in another batch of eggplants and repeat for the rest.
- Next, add oil to your large pot, again to about 1-1 1/2 inches deep and lower heat to medium. Place the onions in the pot, let that sauté for about 5 minutes.
- Next, add the red pepper and carrots and let that sauté for about 8-10 minutes.
- Once the veggies are soft, add in your eggplants and fold into the rest of the veggies. Allow that to cook for about 7-8 minutes.
- Pour the sauce into the pot mix together. Next, pour in the vinegar, sugar and remaining salt and mix again. Let that simmer on low heat for another 10-15 minutes.
- Taste for salt, add more if need, and it is ready to be enjoyed, or put away in jars.
[recipe]
