Stuffed peppers with eggplant a la Aunt Ana from Craiova

Name: Stuffed peppers with eggplant a la Aunt Ana from Craiova - Marcela L.
Ingredients: Bell peppers Eggplants Apples Garlic Vinegar Sugar Oil Horseradish Pickling spices Peppercorns Celery leaves Salt Water

Pickles - Stuffed peppers with eggplant a la Aunt Ana from Craiova by Marcela L. - Recipia

Stuffed bell peppers with eggplant a la Tanti Ana from Craiova This recipe is a true culinary treasure from Dolj County, dedicated to an extraordinary woman who, at 45, discovered the beauty of gastronomy beyond her village. With a perfect combination of fresh vegetables and traditional flavors, stuffed bell peppers with eggplant are an excellent choice for autumn pickles. This recipe is simple but requires a bit of patience, making it ideal for a day dedicated to preparing pickles. Total time: 3 hours (including preparation and boiling time) Number of servings: 10 jars Ingredients: - 2 kg bell peppers - 1 kg eggplant - 500 g apples - 10 cloves of garlic - 1 l vinegar - 500 g sugar - 300 ml oil - 500 g horseradish - Pickling spices (bay leaves, dill, peppercorns, etc.) - Salt (to taste) - 2 l water - Celery leaves Step-by-step instructions: 1. Preparing the bell peppers: Wash the bell peppers under cold running water. Remove the stems and seeds, then wash them again and let them drain upside down to remove excess water. 2. Preparing the eggplants: Peel the eggplants and cut them into slices about 1 cm thick. Sprinkle salt on all sides and let them sit for an hour. This step is essential to eliminate the bitterness of the eggplant. 3. Frying the eggplants: After they have sat in salt, squeeze the eggplants by hand to remove the accumulated water. In a pan with hot oil, fry the eggplant slices until they become golden and soft. Place them on a paper towel to absorb excess oil. 4. Blanching the bell peppers: Boil the bell peppers in boiling water for 2 minutes to soften them slightly. This step helps maintain their shape during pickling. 5. Preparing the filling: Peel the apples and cut them into cubes about 1.5 cm. Peel the garlic and horseradish, cutting the horseradish into strips of 1x10 cm. Horseradish not only adds a delicious taste but also helps to preserve the pickles. 6. Preparing the pickling liquid: In a pot, combine the sugar, vinegar, water, and spices (peppercorns, salt) to taste. Boil the mixture for 5-10 minutes until the sugar is completely dissolved. 7. Filling the bell peppers: Each bell pepper is filled with a mixture of eggplant, two apple cubes, and one clove of garlic. Carefully place them in jars, leaving a little space between them. 8. Arranging in jars: Among the stuffed bell peppers, place the strips of horseradish and add celery leaves both at the bottom and on top of the jars. These will provide extra flavor and a pleasant appearance. 9. Adding the pickling liquid: Pour the pickling liquid over the stuffed bell peppers, ensuring they are completely covered. Place a plate with a weight on top to keep them submerged in the liquid. 10. Fermentation: Cover the jars with a lid, without sealing them perfectly. Leave them in a cool, dark place for about a month. You will be amazed by their aroma and taste! Serving suggestion: Serve the stuffed bell peppers as an appetizer alongside cheese and fresh bread, or as a side dish for meat dishes. Possible variations: You can add hot peppers for a spicy taste or try different combinations of spices depending on your preferences. This recipe for stuffed bell peppers with eggplant a la Tanti Ana is not only an excellent way to preserve autumn vegetables but also a way to pay homage to Romanian culinary traditions. Enjoy them with pleasure!

Stuffed peppers with eggplant a la Aunt Ana from Craiova

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