Eggplant appetizer - recipe
Ingredients
- Eggplant - 2 kg
- Onion - 1 kg
- Carrot - 300 gr
- Sweet pepper - 1 kg
- Water - 1 l
- Vegetable oil - 200 gr
- Tomato paste - 500 gr
- Greenery pcs
- Salt pcs
- Pepper pcs
For 1 batch(es) (
)
Eggplant appetizer Directions
Multicooker firm: SCARLETT
IS-MC412S01
1. Cut the eggplants into small strips and fry in a multicooker bowl in vegetable oil.
2. Add the onion, cut into rings, and the carrots, grated on a coarse grater, and fry in the same way.
3. Peel the bell peppers, cut into strips and add to the rest of the vegetables.
4. Add tomato paste.
5. Add water and herbs.
6. Start the program EXTINGUISHING and simmer for 35 minutes.
7. Roll up in jars while hot.
SC-411
1. Cut the eggplants into small strips and fry in a multicooker bowl in vegetable oil.
2. Add the onion, cut into rings, and the carrots, grated on a coarse grater, and fry in the same way.
3. Peel the bell peppers, cut into strips and add to the rest of the vegetables.
4. Add tomato paste.
5. Add water and herbs.
6. Turn on the program "Frying / Home. Billet " and simmer for 35 minutes.
7. Roll up in jars while hot.
SC-MC410S01
1. Cut the eggplants into small strips and fry in a multicooker bowl in vegetable oil.
2. Add the onion, cut into rings, and the carrots, grated on a coarse grater, and fry in the same way.
3. Peel the bell peppers, cut into strips and add to the rest of the vegetables.
4. Add tomato paste.
5. Add water and herbs.
6. Start the program Extinguishing and simmer for 35 minutes.
7. Roll up in jars while hot.