Peerless fried eggplant with tomatoes and garlic

31.08.2018 Winter blanks

This is one of the brightest, juiciest and favorite preservation options - fried eggplant with tomatoes and garlic for the winter. The recipe with step-by-step photos is quite simple, not to mention the result, it's awesome. It turns out so tasty and aromatic that it is simply impossible to come off. Eggplant can be used in different varieties, there are very tasty white eggplant, they also work great.

Ingredients for Fried Eggplant:

eggplant - 2 pcs.;
tomatoes - 400 g;
sweet pepper - 1 pc.;
garlic - 3-4 cloves;
salt - 1 tsp;
sugar - 1 tbsp;
vinegar 9% - 1 tbsp;
vegetable oil - 80 ml

The process of making fried eggplant with tomatoes and garlic

Prepare all products on a list. Wash eggplant, dry, trim the tails. Cut eggplant into slices or plates. If blue is bitter, soak in salt water - 1 tablespoon of salt per liter of water - 25 minutes.

Wash and dry tomatoes, cut at random. Place the growth of the stalk in tomatoes to remove.

Sweet peppers also peeled from seeds and remove all partitions. Cut pepper into strips. Peel the garlic cloves in parallel. You can add hot chili pepper if desired.

Grind tomatoes, peppers and garlic in a blender bowl.

First, fry the eggplants in a frying pan until golden, then pour the tomato-pepper mixture. Pour salt and sugar into a pan, mix well. Stew eggplant for 20 minutes.

At the end of cooking, add a tablespoon of 9% vinegar. Stir and warm for another half a minute.

Pack the eggplants in sterile jars and roll them up immediately, put them upside down, cover them with a blanket and leave them alone for a day. After a while, transfer the workpiece to the cellar.