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Print Recipe
Eggplant Recipe from 1870 Recipe
I saw the recipe for these eggplants from the Bulgarian chef Ivan Zvezdev. He told me that this recipe is from an old Bulgarian cookbook from 1870. The original name "Patlajani jelly from Petko Slaveykov-1870" is "Fearfully delicious" - as the Bulgarians say)))
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Our main ingredients.
    Our main ingredients.
  2. Cut the eggplant into quarters, add salt and leave for 40 minutes. Then rinse them and squeeze them well.
    Cut the eggplant into quarters, add salt and leave for 40 minutes.
Then rinse them and squeeze them well.
  3. Cut the onion into half rings and fry until golden brown. Take it out on a plate.
    Cut the onion into half rings and fry until golden brown.
Take it out on a plate.
  4. In the same oil, fry the eggplants and also put them on a napkin.
    In the same oil, fry the eggplants and also put them on a napkin.
  5. Mix vinegar with honey and add a quarter of a teaspoon of salt.
    Mix vinegar with honey and add a quarter of a teaspoon of salt.
  6. In a clean frying pan, put the eggplant and onion. Pour vinegar with honey and add 180 ml of warm water. On high heat, we evaporate the liquid until it is completely absorbed.
    In a clean frying pan, put the eggplant and onion. Pour vinegar with honey and add 180 ml of warm water. On high heat, we evaporate the liquid until it is completely absorbed.
  7. Our dish is ready! Allow the eggplants to cool and help yourself with an appetite)))
    Our dish is ready!
Allow the eggplants to cool and help yourself with an appetite)))

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