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Manjo


Ingredients for Manjo

  1. Tomatoes 3 kilograms
  2. Eggplant 2 kilograms
  3. Bulgarian pepper 2 kilograms
  4. Onion 1 kg
  5. Carrot 300 grams
  6. Garlic 1 head
  7. Vegetable oil 200 grams
  8. Vinegar 9% 100 grams
  9. Salt 100 grams
  10. Sugar 100 grams
  11. Ground black pepper 1/2 teaspoon
  12. Hot pepper 1/5 of the pod
  • Main ingredients: Eggplant, Onion, Carrot, Pepper, Tomato
  • World CuisineAsian, Oriental

Inventory:

Saucepan, kitchen knife, blender or meat grinder, ladle, sterilized jars with lids, cutting board, knife for peeling vegetables, wide funnel.

Cooking Manjo:

Step 1: prepare the eggplant.


Of course, rinse the eggplants very carefully, cut the edges on both sides and, without removing the skins, cut the vegetables in thick circles. Very thin cutting is also not necessary, otherwise your eggplant will simply fall apart during cooking.

Step 2: prepare the pepper.


Rinse the sweet peppers, remove the core from them and be sure to cut the green stalk. Cut the washed vegetables into strips, again not very thin.

Step 3: prepare the onion.


Peel the bulbs, cut off the roots of the roots and rinse with cold water. These vegetables need to be cut into feathers or half rings.

Step 4: prepare carrots, garlic and hot peppers.


Peel the carrots, rinse thoroughly, cut into small pieces and chop with a blender or meat grinder along with garlic and hot chili.

Step 5: prepare the tomatoes.


Rinse the tomatoes and turn them into mashed potatoes, grinding in a blender or passing them through a meat grinder. if you have the desire and time, you can first peel the tomatoes from the skin.

Step 6: prepare the manjo.


Pour the vegetable oil into a large pot, and then send the same eggplant circles, bell peppers, onions, carrots with garlic and chili, as well as tomato puree. Add granulated sugar, salt, black pepper and vinegar. Put on fire, bring to a boil and continue to simmer at minimum power with the lid closed for 40 minutes. Remember to check the vegetables occasionally and mix them with a wooden spatula.

Step 7: preserve the manjo.


Immediately after the quenching, the manjo must be poured into prepared, sterilized hot jars. The container must be filled so that there is almost no room for air under the lid. Close cans with preparations and take them out of the reach of sunlight.

Step 8: serve the manjo.


Ready manjo is a delicious side dish. You can serve it cold or slightly warm. And on the festive table, this Bulgarian dish copes well with the role of a snack, delighting everyone with its original taste and bright appearance.
Let your table always have tasty and healthy vegetables, regardless of the time of year, and the recipes for the blanks on our website will help you with this.
Enjoy your meal!

Recipe Tips:

- It is better to pour manjo into small jars so that the canned salad does not stand long after you open it, but immediately ate it.

- Use only ripe and high-quality vegetables to make manjo, because one bad ingredient can ruin the taste of the whole workpiece.