Eggplants for the winter fried in slices with garlic
0
4907
Kitchen
Russian
Calorie content
77.7 kcal
Portions
2 p.
Cooking time
50 minutes
Proteins *
0.7 g
Fats *
4.7 gr.
Carbohydrates*
19.7 g
Fried eggplants have a unique taste that distantly resembles mushrooms with hints of meat. In combination with garlic and spices, the taste becomes even richer and more voluminous. These eggplants are a great appetizer to whet your appetite. We offer to prepare this yummy for the winter in fried form. The most laborious thing is to properly fry the eggplant slices so as not to leave them raw, but also not to overcook them. During frying, oil is absorbed very actively, respectively, the workpiece will turn out to be quite high-calorie.
Ingredients
Cooking process
Wash the eggplants and dry them. Cut off the stalk and cut the fruits into even transverse circles no more than one and a half centimeters thick. Lay out the mugs on a flat plate, sprinkle with salt. It is important to note that there are no plans to add more salt to the eggplants, so at this stage the amount of salt is adjusted to taste. Leave the eggplant at room temperature for a couple of hours. During this time, they will let the juice go, and the extra bitterness will go away. Drain the released juice - it is not needed.
Heat vegetable oil in a frying pan until hot. Put the eggplant mugs in the heated oil and fry them on both sides. The temperature of the plate during frying is medium-low. We fry without a lid. It is necessary to achieve darkening of the pulp and the appearance of a golden brown crust. Put the finished fried eggplants on a plate. If necessary, add more oil to the pan, remembering to warm it up well before laying the next portion of eggplant circles.
Banks with my soda solution and scalded with boiling water. We do the same with lids. Let the jars and lids dry completely. We place fried eggplant mugs in prepared jars, shifting each layer with garlic gruel. We fill the jars to the top, cover them with lids and set them to sterilize for ten to fifteen minutes. After sterilization, immediately roll up the jars with lids, turn them upside down to check the tightness and let them cool slowly. Then we remove the eggplants for storage in a cool dark place.
Bon Appetit!