Rostov-Style Eggplant
The most surprising detail in this recipe, credited to Olga Leleshkina from Ryazan, is apples tucked among the vegetables. Their light tartness and pectin lend the preserve freshness and thicken the sauce slightly, so no vinegar is needed at all; the apple acid and the long braise do the preserving.
The vegetables aren’t stirred but layered, so through the slow braise each keeps its own character: the eggplant stays rich, the peppers firm, and the apples nearly melt, binding everything into one dish.
Three things that make or break it
- Use tart-sweet apples like Antonovka (a Bramley or Granny Smith stands in well); sweet dessert varieties turn the flavor cloying.
- Fry the eggplant to a light golden color, since it forms the main texture.
- With almost no preservatives, sterilize the jars and lids especially carefully and store in a cold cellar or the refrigerator.
Part of Eastern European cuisine — 35 more recipes in the section.
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Ingredients
Instructions
Cut the eggplant into rounds and fry in oil.
Layer in a pot: eggplant, garlic, tomatoes, peppers, apples, onions, and so on until the vegetables are used up.
Pour in one cup of oil, add salt, and braise over low heat for 50 minutes.
Pack into sterilized jars while hot and seal.
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