Savory eggplant with cilantro, garlic and chili

Wash a bunch of cilantro, dry it on a towel or in a salad dryer. We cut the greens from the stems, chop finely.

Knead the chili pods with your hands, cut off the tips, shake out the seeds. Cut the pepper into rings. If you want to cook a very burning snack, then the seeds do not need to be removed.

We peel the head of garlic from husks, crush the cloves with a knife, chop. You can also skip the tines through a garlic press.

Next, pour salt without additives in a bowl with cilantro, garlic and pepper, pour apple cider vinegar.

Mix seasoning thoroughly, leave at room temperature.

Now prepare the eggplant. Thoroughly wash the vegetables, cut off the stalks.

Cut the eggplant into thick circles.

We heat the pan, grease it with vegetable oil. Fry eggplant circles until golden brown.

Sterilized cleaned jars over steam or dried in the oven.

We warm the sunflower oil until the first haze appears.

At the bottom of the can, put a couple of spoons of seasoning, then eggplant.

We fill the jar to the shoulders, pour the hot oil. Vegetables do not need to be laid tight, oil should fill the voids.

We close the jars with sterilized lids, put in a pan with hot water.

We sterilize containers with a capacity of up to 500 g for 15 minutes. Cork tightly, turn upside down.

After cooling, clean in a cool place.

Storage temperature from +3 to +10 degrees Celsius.