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Eggplant for the winter with barbecue seasoning

0
6416
Kitchen Caucasian
Calorie content 23 kcal
Portions 1 l.
Cooking time 80 minutes
Proteins * 0.2 g
Fats * 1.7 gr.
Carbohydrates* 6.4 gr.
* per 100 gr. product
Eggplant for the winter with barbecue seasoning
Content

A savory eggplant salad with onions and garlic is a great cold appetizer option. It is, by the way, very important, during the period of fasting, as a side dish to boiled rice or potatoes. You can adjust the amount of oil in the salad yourself: if you don't want the salad to turn out to be greasy, reduce the amount of oil by a quarter. Hot peppers and garlic add pleasant spicy notes to the salad, and the seasoning to the kebab adds a pleasant aroma.

Ingredients

Cooking process

step 1 out of 10
We wash the eggplants under running water, put them on a kitchen towel and let them dry for 10-15 minutes. Then we remove the stalks, peel the peel with a vegetable peeler and cut the eggplants into plates about 5 mm thick.
step 2 out of 10
Sprinkle the surface of a preheated pan with vegetable oil (you can use a spray bottle for this) and put the eggplants in a pan in one layer. Fry them lightly on both sides.
step 3 out of 10
Put the fried eggplants in a bowl. Thus, we fry all the eggplants.
step 4 out of 10
Peel and rinse the onions and garlic, rinse the hot peppers, cut them in half lengthwise, remove the stalk and seeds.
step 5 out of 10
Cut the onion in half lengthwise and cut into thin half rings. Put the onion in a bowl with the eggplant and mix well.
step 6 out of 10
Grind hot peppers and garlic in a blender.
step 7 out of 10
Add pepper and garlic to the eggplant and mix all the ingredients well again.
step 8 out of 10
Add salt, sugar, vinegar, vegetable oil and barbecue seasoning to the salad, mix all the ingredients well and put the salad in sterilized jars.
step 9 out of 10
Cover the jars with lids. Put the jars in a large pan for sterilization on a cotton napkin, pour the water so that it covers the jars up to the hangers and put on the fire. Bring the water to a boil and sterilize the salad jars for 25-30 minutes.
step 10 out of 10
After sterilization, remove the cans from the water using a grip and tighten the lids tightly. Turn the jars upside down and leave to cool completely at room temperature. Then we remove the salad for storage in a cool dark place or refrigerator.

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