Eggplant with Bell Pepper and Walnuts for Winter
A handy way to put up eggplant — your family will thank you come winter! Easy to make, too. An interesting method for preserving eggplant with bell pepper.
Lady A.
Recipe author
Eggplant with Bell Pepper and Walnuts for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 %
2 g
Fats 33 %
5 g
Carbohydrates 53 %
8 g
71 kcal
GI:
100
/
0
/
0
- A quick note on the ingredients: herbs measured in cups are meant already finely chopped. Rinse the eggplants, cut a slit lengthwise in each, and boil them in water for about 15 minutes. Set the boiled eggplants under a weight for ten hours — you can rig one up from two boards with something heavy on top. Once the time is up, cut the eggplants into medium pieces. Bring a pot of water to a boil and cook the bell peppers in it for five minutes. Squeeze the cooked peppers and cut them coarsely. Crush the walnuts. Finely chop the onion. Combine all the herbs, walnuts, salt, minced garlic, onion, and wine vinegar. Add the eggplant and bell pepper to this mixture and stir well. Pack the finished eggplant and pepper into clean, dry jars, top them off with cooled boiled vegetable oil, and seal the lids tightly. Store the sealed jars in a cool place. By the way, you can make this any time of year by swapping the fresh herbs for dried.
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Garlic - 143 kcal/100g
- Salt - 0 kcal/100g
- White wine vinegar - 14 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
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