Stuffed eggplant

1 serving


Ripe, not too large eggplants are washed, cut off from the side of the peduncle and soaked in salted water to eliminate bitterness. Then it is washed with cold water, lightly fried in a small amount of refined vegetable oil with addition of a pinch of red hot pepper. A longitudinal cut is made on each eggplant, stuffed and placed in jars. Pouring of canned food for this type is prepared from tomato juice or tomato-puree diluted with water, boiling to sauce consistency. At the end of cooking, ground red pepper is added. Sterilization - 1 hour 20 minutes. After closure and cooling, the jars are taken out to the cold.