Ingredients
2 kg peppers
1 kg eggplants
150 g sunflower oil
100 ml vinegar
50 g salt
2 bunches of parsley
2 cloves garlic (crushed)
5 g pepper
Photo added on
Photo author
tsveti05
Method
Peppers are baked, peel and cut into strips for salad. Baked eggplant, peeled and cut. Add the salt, the oil, vinegar, parsley, garlic and pepper and stir. Fill jars, sealed and sterilized for 10 minutes.
Containers:
Difficulty
Easy
Tested
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