Bulgarian eggplant gyuvech. Recipe for how to cook gyuvech - a delicious vegetable snack for the winter.

To prepare, you will need a set of the following vegetables: eggplants, green peppers, green beans, ripe tomatoes and pre-prepared tomato juice. The amount of vegetables according to the recipe can be taken in different (arbitrary) proportions.

How to cook Bulgarian gyuvech for the winter.

Wash, peel and cut the eggplants lengthwise into slices.

Place in a bowl, sprinkle with salt, wait until they release the juice.

After about 2 hours, drain the juice and rinse the eggplants. With the juice, the bitterness goes away from the eggplants. Fry the eggplants in a frying pan with heated vegetable oil.

Remove the stem with seeds from the pepper and scald it with slightly acidified water. After this procedure, the pepper becomes softer and does not break when placed in a jar. Cut large fruits into slices.

Scald the washed beans with salted water.

Cut the tomatoes into medium-sized slices.

Finely chop the parsley.

Place ½ part of a tomato and chopped parsley on the bottom of the jar. Then he lays out peppers, beans, and eggplants in layers - so we alternate several times.Fill each layer with tomato juice, it should fill all the empty space of the jar. You need to put the rest of the tomato and herbs on top and pour in tomato juice again.

The jars are sterilized for at least 90 minutes, then they are rolled up.

Delicious Bulgarian eggplant gyuvech, prepared by you at home, is an excellent cold appetizer in winter. The preparation will perfectly complement various meat and cereal dishes.