Eggplant with herbs and garlic for the winter - spicy and tasty

28.08.2018 Winter blanks

We offer a recipe for juicy and fragrant eggplant with herbs and garlic. Winter preparations with eggplant are an excellent option to diversify the dining table for the whole family. Eggplant with herbs and garlic for the winter according to a step-by-step recipe with a photo is guaranteed to be delicious.

Cooking time: 50 minutes. Servings Per Container: 3 cans of 0.5 L each.

Ingredients for Eggplant:

eggplant - 1 kg;
young garlic - 2 heads;
fresh parsley - a bunch;
granulated sugar - 2 tbsp .;
table salt - 2 tbsp .;
table vinegar 9% - 2 tbsp .;
warm water - 1 l;
odorless sunflower oil - ½ tbsp.

Stages of cooking eggplant with herbs and garlic

First, carefully wash the eggplant, remove the stalks, cut the vegetable into small cubes. To remove the bitterness from the eggplant, you need to sprinkle them with salt and pour cold water, stir and leave for 30 minutes. Then rinse with water and dry from moisture. Heat vegetable oil in a pan, put eggplant, fry over low heat on both sides until golden. Frying will require less sunflower oil if the vegetables are lightly sprinkled with flour. Before you put the eggplant in an aluminum basin, you need to remove the excess oil by putting it on a napkin.

We clean the cloves of garlic from the husk, pass through a garlic press or a mill, spread it to the eggplant.

Take fresh washed parsley, chop finely, sprinkle eggplant. Add vegetable oil, table salt, granulated sugar and table vinegar essence, mix well, leave for 2 minutes to soak.

Pre-sterilize the jars, lay the vegetable mixture to the very top, cover with a lid. Pour warm water into the pan, put the containers with eggplant and sterilize for 25 minutes. Be sure to put a small waffle towel on the bottom so that the glass jar does not crack.

Now we immediately roll up the hot eggplant with garlic with an airtight wrench.

Turn the cans upside down, check for leaks, wrap the seals in a warm terry towel and leave to cool for a day at room temperature.

Advice! In order for the appetizer to be stored better and longer, you should make a blank of ripe eggplant with a dark purple color. The fruits should not have wrinkled and rotten areas.