Eggplant for the winter with garlic and herbs
0
1115
Kitchen
Russian
Calorie content
29.7 kcal
Portions
3 l.
Cooking time
100 minutes
Proteins *
0.7 g
Fats *
7 gr.
Carbohydrates*
2.6 gr.
Our family is very fond of eggplants. Therefore, as soon as eggplants appear on the shelves of vegetable stalls in large quantities and at a low price, I try to prepare a fragrant winter snack from them so that this delicacy will last until the next harvest.
Ingredients
Cooking process
Cut the prepared eggplants into medium-sized cubes. Season with salt and mix well. Leave it on for about 25-30 minutes to get rid of the bitterness. Pour the required amount of cold water into a saucepan, salt and pour in vinegar. Bring to a boil, and then boil the eggplants for 2-3 minutes in several approaches.
Throw the boiled eggplant in a sieve or colander, then put in a deep container. Peel the garlic, rinse under water and pass through a press, then send to the eggplant. Rinse the dill thoroughly and shake off excess moisture. Chop finely with a sharp knife and send to the eggplant. Pour in the required amount of vegetable oil.
Place jars with eggplant appetizers in a saucepan, having covered the bottom with a kitchen towel. Cover the jars with sterile lids, pour warm water over the hangers of the jars. Put a saucepan with jars over medium heat and bring to a boil. Then reduce heat and sterilize the cans for about 15-25 minutes, depending on the size of the cans.
Bon Appetit!