Spicy aubergine salad in a glass with chili, tomatoes and garlic
Ingredients
- 2 kg aubergines
- 2½ tbsp salt
- 5 peppers
- 1-1½ chili peppers
- 5 tomatoes
- 2-3 heads of garlic
- 80-100 g sugar
- 75 ml 9% vinegar
- 120 ml vegetable oil
Utensils
- knife
- cutting board
- bowl
- food processor
- jars
Instructions
- Cut the aubergines into round slices about an inch thick.
- Place in a bowl, add a tablespoon and a half of salt, mix and leave for 30 minutes.
- De-seed the peppers and chop the peppers into rough chunks.
- Remove the stalks of the chili peppers, halve the pods lengthwise and remove the seeds from the halves with a knife.
- Cut the chili halves into fine, small cubes.
- Wash and halve the tomatoes, remove the stalks.
- All together Crush with the garlic in a food processor.
- Add the salt, sugar, vinegar and vegetable oil to the resulting mixture.
- Rinse the eggplants under running water and squeeze them lightly.
- Place in a pan and add the chopped vegetable mixture.
- All stir well and set over medium heat.
- Bring to a boil and simmer for 30 minutes. Stir occasionally.
- Pour the hot aubergine salad into sterilized jars and seal with lids. Turn, cover and leave to cool.
- Serve the pickled aubergines chilled as a side dish or as a salad with the meat.
