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➠ Eggplant for the winter in a slow cooker

Eggplant for the winter in a slow cooker

600

Kitchen Russian

Calorie content 42.4 kcal

Portions 1 l.

Cooking time 90 minutes

Proteins * 1 gr.

Fats * 5.1 gr.

Carbohydrates* 3.8 g

Eggplant for the winter in a slow cooker

Content

In this recipe, you are invited to prepare a delicious appetizer from eggplants for the winter by roasting vegetables in a slow cooker and then sterilizing in a marinade. The appetizer will look like pickled mushrooms and will take pride of place on your table. In addition, it will be low in calories and will appeal to the adherents of the PP.

Ingredients

Eggplant 2 Kg Bouillon cube 1 PC. Garlic 1 PC. Salt 4 tablespoons Table vinegar 9% 2 tbsp Vegetable oil 3 tbsp

Cooking process

For harvesting, choose fresh eggplants with an even color and green tails. Rinse vegetables well with cold water.

Then remove the tails from them and peel them off with a vegetable peeler.

Cut the prepared eggplants into pieces of any size and shape.

Place the eggplant slices in a separate bowl, sprinkle with salt, stir and leave for 30 minutes to release the bitterness and juice the vegetables.

Then drain the vegetable juice. Pour vegetable oil into the bowl of the appliance and transfer the eggplants into it. Install the Fry program. Fry the pieces until light golden brown on all sides, stirring regularly.

Peel the head of garlic, chop it in a garlic and add to the eggplant. Crush the stock cube into vegetables and stir again.

While the eggplants are fried, sterilize the jars and lids by any means. Then prepare the marinade for pouring. Pour 0.5 liters of water into a saucepan, add the amount of oil and vinegar indicated in the recipe and add salt. Cook the marinade for a few minutes and cool slightly. Transfer the fried eggplants to sterile jars, sealing them with a spoon. Then pour over the cooked marinade.