Köz patlıcan ve biber konservesi. İster kahvaltılık ister sos olarak kullan.#patlıcansosu

Patlıcan ve kapya biber köz salatasını seviyorsanız bu tarif tam size göre izleyip yorumlarınızı videonun altına yazabilirsiniz.

Hello friends. Welcome to my YouTube channel. I have the ingredients ready on my counter for winter clothes. Of course, since I live in Izmir, I usually make them in the evening. Now , I’m going to make fig pestil (a type of fruit pulp) with this damson plum . I’m also going to make an eggplant breakfast sauce. These are the first things I’ll make. I’ll explain the rest in the next video. Now, I’ve washed these: red peppers, tomatoes, and eggplants. I washed them thoroughly. I’m going to roast the red peppers and eggplants . I have a roasting machine on my balcony . I throw them in, and they roast beautifully. Of course, when roasting the eggplants, we’ll make holes in them. We’ll brutally pierce the eggplants a few times. I place the eggplants in the roasting machine like this. I close the lid. They’ll roast here. You can also bake them in the oven if you like. You’ll want the skins to brown nicely, side by side. This way, the inside gets cooked better. After I take them out, I’ll add these red peppers. They ‘re cooked. They’re cooked pretty well. In fact, I’m going to peel them now. I’m also chopping and grating the tomatoes like this. Grating will be much better. [Music] I usually prefer pear-shaped tomatoes. These have less juice and more flesh. [Music] I used 2 kilos of eggplant, 1 kilo of capia peppers, and 1 kilo of tomatoes. You can make more if you like. For this, I’m going to use a cup of olive oil and a cup of vinegar. I grated the tomatoes. I also have a small bunch of parsley here. I’m going to finely chop the parsley like this. We’ll add the parsley at the end. We’ll put the parsley on our plate like this. We’ll peel the roasted peppers and eggplants thoroughly. We’ll remove the skins. We’ve also thoroughly washed our jars next to them. They’re clean. I’ll run them under hot water. We’re going to clean the peppers like this. Let’s remove the seeds from the inside. Of course, we can wait for them to cool a little. It’s much easier if they cool. We don’t like seeds in food. So, we’ll set the seeds aside. I’ll dice the peppers like this. I’ve chopped the peppers and they’re done. Now it’s time to peel the roasted eggplants. I’ve peeled and chopped them too. You can roast them in the oven, on embers, or, like I did, in a roasting machine. After all, you can even roast roasted eggplants on the stovetop. Here’s how we’re going to chop them all. We peeled the eggplants and cut them into small pieces on a cutting board. Now I’ve prepared these. Now it’s time to combine everything. We put the pot on the stove. I added a little of our 1/2 cup of oil to the pot. Add 56 cloves of garlic. Let the garlic sauté for a bit. Very lightly. There’s no need to sauté too much. I add the grated tomato. I let the tomato cook. After the tomatoes boil, cook for 20 minutes or half an hour, until the liquid evaporates . If the tomatoes are overcooked, your canned food will be much better. I reduced the tomato juice a bit. It cooked through nicely. Now I’m adding the peppers and eggplant. You can also leave out the juice. You can add it for flavor. Like this. I also added the eggplant. I’m adding a little vinegar. You can add a little more vinegar if you like , but I don’t like too much vinegar; I don’t prefer it. And we’re also adding olive oil. Lots of olive oil. 1.5 tablespoons of rock salt. You can add a little more salt or less . Let it simmer for a bit, then I’ll adjust the salt. I’m still letting it simmer like this. As you can see, I didn’t use a lot of tomato. You can add a little more tomato if you like, but the tomatoes will be a little more defined when it boils. After adding all the vegetables, let it cook for another 15 to 20 minutes. Then we’ll add the parsley. Yes, I’ll move on to the stuffing. Now I’m adding the parsley. There’s no need to cook the parsley for too long. Yes. You can enjoy this as a pasta sauce, for breakfast, or as an appetizer . Add pepper to it when consuming. You can add it. You can add red pepper flakes. You can adjust it to your taste. My canned food is ready. We opened it individually. If you have a large family that wants to open and consume it all at once, you can of course choose a larger bottle. Since our family isn’t very large, these bottles are suitable for me . You can close the jar using the three-back-one-forward technique. You can tighten it like this and set it aside. Our canned eggplants are ready. Since I made it in the evening, I will cover it. It will wait like this until the morning. In the morning, we will see if the lids fit and it is ready to store. Good evening. My canned eggplants are ready. Look, these are the lids I used. They are all vacuum-sealed. They are ready to store. Bon appetit for us. You can make them too. Bon appetit for you, friends. Yeah.