MARINATED EGGPLANT WITH RED PEPPERS
Marinated vegetables are very popular in Georgia and marinated eggplant is a particular favorite. In this family recipe we show how to marinate eggplant with sweet and hot red peppers that can be stored for many months.
Ingredients: 10 kilos of eggplant, 1.5 kilos of hot red peppers, 1.5 kilos of sweet red peppers, 600 grams of garlic (without skins), 1.3 liters of oil (to fry the eggplant), 1 liter of white wine vinegar, 180 grams of salt, 3 heaped tbs of dried coriander, 2 heaped tbs of blue fenugreek, and 1 level tbs of dried marigold.
Preparation: Slice the eggplants.
Add some of the eggplants to a pan or pot with some oil. Fry (covered) on a low temperature until one side is cooked. Remove cover and fry the other side. Depending on the size of pan or pan you use you will need to repeat this process 10-12 times to fry all 10 kilos of eggplant and use all of the 1.3 liters of oil.
Transfer all of the fried eggplant to a deep pot.
Slice the sweet red peppers into 3-4 slices and remove the seeds.
Add the sliced sweet red peppers, together with half of the hot red peppers to a pan.
Remove the skins from the garlic. Put one-third of the garlic to one side and grind the remaining two-thirds. Grind the remaining half of the hot red peppers.
Add 3 heaped tbs of dried coriander, 2 heaped tbs of blue fenugreek, and 1 level tbs of dried marigold. Mix thoroughly.
Add the remaining two-thirds of the garlic to a deep pot, together with 180 grams of salt.
Add 1 liter of white wine vinegar. Bring to the boil and allow to simmer for 5 minutes.
Add the sweet and hot red peppers. Stir and allow to simmer on a low heat for 5 minutes.
Add the ground hot red peppers and garlic.
Stir and allow to simmer on a low heat for 5 minutes.
Pour the red peppers and garlic mixture into the pot of fried eggplant. Stir carefully with a wooden spoon.
The marinated eggplant with sweet and hot red peppers should look like the picture below.
Storing: Prepare the jars and covers by washing them in very hot water and leaving until they are completely dry. Fill each jar and use a gloved hand to press down the peppers. Top up each jar with the liquid remaining in the pot. The liquid should completely cover the peppers. Each jar needs to be filled to the brim to create a vacuum. Store in a refrigerator.
Serving: The eggplant and peppers should be eaten cold (not re-heated).
Enjoy your Marinated Eggplant with Red Peppers!