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Eggplant for the winter with garlic

0
2562
Kitchen Russian
Calorie content 42.4 kcal
Portions 3 l.
Cooking time 1 d.
Proteins * 1 gr.
Fats * 10.1 gr.
Carbohydrates* 3.8 g
* per 100 gr. product
Eggplant for the winter with garlic
Content

Spicy eggplants with garlic are popular during feasts: the appetizer is spicy, aromatic, suitable for almost any dish. If desired, the amount of hot pepper can be slightly reduced.

Ingredients

Cooking process

step 1 out of 4
Wash the eggplants as thoroughly as possible, remove the tails. Cut vegetables into small cubes. You do not need to remove the skin. Pour the chopped eggplants into a deep bowl, sprinkle with salt and stir. Let stand for 2 hours at room temperature.
step 2 out of 4
Put the eggplant cubes in a colander and rinse thoroughly several times with water to remove the juice that has evolved. In this way, we get rid of the bitterness in the fruit. Wait until the excess moisture is completely drained, then pour the eggplants into the pan, pour in clean water and place the pan on the stove. After boiling, pour vinegar into the vegetables, cook for 10 minutes.
step 3 out of 4
For dressing, peel the hot pepper from seeds and wash. Peel the garlic and remove the tips. Place the garlic and pepper in a meat grinder or blender bowl and chop. Pour in vegetable oil and mix thoroughly, you get a paste. You can chop vegetables with a knife, but you need to cut them very finely.
step 4 out of 4
Drain the water from the stewed eggplant, throwing it in a colander, mix vegetables with pepper and garlic in oil. Arrange the salad in sterilized jars. Roll up the jars with boiled lids. Allow to cool completely to room temperature and only then place in the cold for storage.

Bon Appetit!

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