👉Stuffed Gogosari [Boiled in Vinegar] with 🍆Eggplants in Jars for Winter | Chef Paul Constantin 

By far the most delicious recipe for stuffed gogosari (boiled gogosari in vinegar) with eggplants in jars for winter.
This pickled gogosari recipe is very tasty and well received alongside traditional Romanian dishes.
These stuffed gogosari with eggplants are accompanied by horseradish, garlic, olives, and celery leaves, and the taste exceeds any gourmet imagination.
The ingredients for stuffed gogosari with eggplants are listed below in the description, and the step-by-step recipe for pickled gogosari stuffed with eggplants for winter is in the video.
Chef Paul Constantin wishes you bon appétit!
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Ingredients for Stuffed Gogosari with Eggplants in Jars:
- 20 medium-sized gogosari peppers, approx. 3 kg (washed, cleaned of stems and seeds);
- 8 medium-sized eggplants, approx. 2.5 kg of eggplants;
- 150 ml sunflower oil, if needed, add more as eggplants absorb quite a lot of oil;
- a good handful of fresh celery leaves;
- 200 g pitted olives, or with pits if you don't forget about them :)
- 1 tablespoon of black pepper;
- 2 cloves of garlic, thinly sliced;
- a small piece of horseradish, finely chopped or grated;
- 10 bay leaves;
- 125-130 g sugar, according to your taste;
- 25-30 g salt per liter of liquid, approx. 75 g, add less and adjust if necessary;
- 600 ml 9% vinegar;
- 2 liters of water;
This marinade is also perfect for Pickled Gogosari, so if you want, you can prepare and jar them, as the "brine" is plentiful.
If you don't want to make pickled gogosari at the same time as the stuffed ones, reduce the marinade quantities by half (see video).
Enjoy your meal!
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Director, Author, Camera & Editor: Paul Constantin
#ChefPaulConstantin #stuffedgogosari #pickledgogosari