Fried eggplants for the winter with garlic

It makes sense to cook the marinade before preparing the eggplant, so that it has time to cool completely by the time the workpiece is laid out in the jars. To do this, pour water in the specified amount into a saucepan, add granulated sugar, salt, bay leaf, clove buds and black peppercorns. Heat the mixture to a boil and cook for one minute at low temperature. Pour in the vinegar, quickly bring to a boil and remove from the stove. Set aside the marinade to cool. Wash the eggplants thoroughly from dirt and dry them. Cut off the stalk and cut the vegetables into circles about five millimeters thick.

In a frying pan, heat the vegetable oil in such an amount that the bottom is covered with a thin layer. Plate temperatures are medium-low. We put the eggplant mugs and fry from both sides until golden brown, periodically adding oil to the pan. The consumption of vegetable oil during frying will be quite large, since the eggplant pulp actively absorbs it. Place the fried mugs on a flat plate and let them cool.

Peel the garlic, rinse and dry. Cut the cloves into transverse slices. We wash the cans with soda solution and process with boiling water. We do the same with the lids. Let the jars and lids dry completely. In prepared jars, we put mugs of eggplant interspersed with slices of garlic. We do this not too tightly so as not to deform the delicate eggplants.

Fill the eggplant with garlic with cold marinade. We tighten the jars with lids. We store the workpiece in a cool, dark place.