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➠ Eggplant for the winter with tomatoes and garlic

Eggplant for the winter with tomatoes and garlic

2315

Kitchen Russian

Calorie content 55 kcal

Portions 1.5 l.

Cooking time 90 minutes

Proteins * 0.5 gr.

Fats * 1.7 gr.

Carbohydrates* 13.9 gr.

Eggplant for the winter with tomatoes and garlic

Content

For lovers of spicy dishes, I advise you to prepare a fragrant winter snack - eggplant with tomatoes and garlic. Winter harvesting turns out to be very tasty with a piquant touch. Eggplant appetizer will decorate your festive celebration with its bright flavoring colors.

Ingredients

Eggplant 1 kg Fresh tomatoes 1.5KG Garlic 1 PC. Table vinegar 9% 75 ml. Vegetable oil 100 ml Granulated sugar 100 g Chilli 1 PC. Salt 1 tbsp

Cooking process

Wash the tomatoes thoroughly and cut the stalk. Peel the garlic and rinse. Wash hot peppers and remove seeds and cores. Pass the prepared ingredients through a meat grinder, you can also use a food processor or blender. To avoid watery seaming, choose fleshy tomatoes.

Pour the chopped vegetables into a saucepan with a thick bottom, add the required amount of vegetable oil, table salt and granulated sugar. Place over medium heat and bring to a boil. Then reduce heat and cook for 15-20 minutes.

While the filling is being prepared, thoroughly wash the eggplants, dry them, cut off the ends and cut into cubes.

Put the sliced eggplants in the boiling tomato mass. Stir and cook for 30 minutes after boiling, stirring occasionally.

5 minutes before cooking, pour in the vinegar and mix thoroughly. Prepare jars, wash and sterilize them in the oven, microwave, or water bath. Pour boiling water over the lids or simmer in a saucepan for about 10 minutes.

Gently arrange the hot eggplant appetizer in sterile jars and screw with sterile lids. Turn the eggplant jars upside down. Leave as it is until it cools completely, wrapped in a warm blanket.