Salted eggplant with garlic for the winter is an excellent preservation that you can safely roll up now, since this vegetable is not expensive. Eggplants turn out to be sharp, due to the fact that garlic is added to them. In addition to it, you can also add hot pepper, so the finished preservation will turn out to be even sharper, and it will be more for every1. When choosing eggplants, it is worth buying young vegetables so that they do not have seeds inside. It is better to roll salted eggplants into jars that are not too large in volume, however, this is not suitable for those who have a large family. For them, you should choose jars from 1 liter.
To reduce the cooking time, it is worth preparing the jars in advance. To do this, you need to take a clean and new kitchen sponge and wash all the cans with detergent or soda. Then they should be sterilized. This procedure can be done the day before the main cooking process. Clean jars should be covered with a clean towel so that dust does not get on them.
Ingredients:
- Eggplant – 700 g.
- Onion – 1 pc.
- Carrot – 1 pc.
- Salt, sugar, pepper – to taste.
- Vinegar – 20 ml per 0.5 liter jar.
- Vegetable oil – 70 ml.
- Dill – a few branches.
- Garlic – to taste.
How to cook:
1. Wash and cut the eggplant. If you are worried that they will be bitter, then fill them with lightly salted water and leave for a few minutes.
2. Chop the onion.
3. Grate the peeled carrots on a fine grater.
4. Put the eggplant, onion and carrots in a frying pan, into which pour the vegetable oil.
5. Add salt, sugar and ground black pepper. Simmer the vegetables over moderate heat until they are soft.
6. Chop the garlic and herbs. At the end of cooking, put these ingredients in a pan with vegetables. Mix everything very well.
7. Put the prepared vegetables in clean half-liter glass jars. Don’t push them too hard.
8. Pour into each jar a spoonful of vinegar, the most common 9%.
9. Place the jar in the bucket, be sure to put a rag on the bottom. Pour in warm water. Sterilize salted eggplant for 3 minutes.
10. After that, just roll up the jars with lids.
Store salted eggplant with garlic in a dark and cool place.
Bon appetit!