Marinated eggplants

We continue the series of excellent conservation – we are cooking pickled eggplants. You will have to “play” with these eggplants a little, but it’s worth it. Such a salad can be eaten the next day after preparation, and you can stock up for the winter. And then also taste with pleasure.

Marinated eggplants – ingredients

Pickled eggplants – preparation

Wash the eggplants well, cut them into circles about 1 cm thick. Salt, sprinkle with oil and mix with your hands. We put it on a baking sheet and put it in an oven heated to 180 degrees for 20-25 minutes. Eggplants should be slightly browned.

Carrots are grated on a coarse grater, onions are cut into cubes, fried together in oil, salted and peppered to taste.

Finely chop the dill and garlic (you can just grind them in a blender).

Grind the tomatoes in a meat grinder.

Pour the ground tomatoes into a pan, add honey, vinegar, hot pepper, salt, bring to a boil, turn off the heat and immediately start putting the vegetables in the jars.

Put the carrot-onion mass on the bottom, then the eggplants, then the marinade, dill with garlic, and so on to the top of the jar. The last should be the marinade.

    Then there are two options for continuing cooking:
  1. Cover with lids, cool and put in the refrigerator. Eggplants are ready for use in a day.
  2. Sterilize 30 minutes from the moment of boiling and twist for the winter.

This number of eggplants makes 3 half-liter jars.

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