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Maligiano with Green Tomatoes

Gabriela TsulinGabriela Tsulin
Apprentice
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Maligiano with Green Tomatoes
Image: Gabriela Tsulin
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Preparation
60 min.
Cooking
45 min.
Тotal
105 min.
"The only thing missing from this eggplant salad is homemade bread."

Ingredients

  • green tomatoes - 4.4 lb (2 kg)
  • green peppers - 4.4 lb (2 kg)
  • eggplants - 4.4 lb (2 kg)
  • olive oil - 3 1/3 tbsp (50 ml)
  • garlic - 1 head
  • celtic salt - 0.7 oz (20 g)
measures

How to make

Clean and wash the vegetables (green tomatoes, green peppers, eggplants) thoroughly.

Then cut the vegetables into large pieces.

Distribute the vegetables between two trays.

Peel the garlic and scatter it over the vegetables.

Place one tray in the oven and turn it on at 390°F (200°C).

Bake for 20-25 minutes and remove the tray from the oven.

Place the second tray in the oven and bake the remaining vegetables.

Transfer the baked vegetables into a blender and blend until a puree is obtained.

Finally, add the olive oil and salt. Blend again the appetizing kyopolou.

Fill the maligiano into jars.

Place the jars with eggplant salad in a pot of water and seal the lids.

Enjoy!

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