Ingredients
●
Chilli pepper
100 g
adjust according to taste and preference
●
Sunflower oil
200 ml
plus oil for frying eggplant
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Step by step
Step 1
Slice the eggplants into thicker pieces.
Step 2
Allow to cool, then chop into medium cubes.
Step 4
Add the chopped eggplant and either crushed garlic or garlic puréed in a blender.
Step 5
Finely chop the celery leaves and chili peppers, using a food processor if desired.
Step 6
Proceed with thinly slicing the onion.
Step 7
Repeat with the bell peppers.
Step 8
Incorporate the vinegar, oil, salt, and sugar into the vegetable mix.
Step 9
Mix thoroughly by hand, adjusting salt and sugar to your taste.
Step 10
Pack the salad tightly into jars and store them in the refrigerator for up to 2-3 months.
Step 11
This dish complements any meal beautifully. I highly recommend giving it a try.
Enjoy your meal!
Quantity:
5 kg
Prep time:
60 min
Difficulty:
intermediate
Ready in:
120 min
Publish date: