home
➠ Eggplant Dishes
➠ Eggplant for the winter
➠ Eggplant in a new way for the winter

Eggplant in a new way for the winter

1438

Kitchen Russian

Calorie content 80.5 kcal

Portions 1 l.

Cooking time 80 minutes

Proteins * 0.7 g

Fats * 7 gr.

Carbohydrates* 20.9 g

Content

A spicy eggplant salad will perfectly complement your usual winter menu. This appetizer goes well with rice and potatoes, chicken and meat. Although the eggplant according to this recipe does not cook as quickly as we would like, but the result is worth it.

Ingredients

Eggplant 2 Kg Onion 2 pcs. Garlic 1 - 2 pcs. Chilli 2 pcs. Sunflower oil taste Table vinegar 9% 120 ml Salt 2 tsp Granulated sugar 2 tsp Water 250 ml.

Cooking process

Wash the eggplants, dry, peel and cut into slices 0.5 centimeters thick.

Heat a frying pan, sprinkle its surface with sunflower oil, put eggplant slices on it, sprinkle vegetables with sunflower oil on top. Fry the eggplant on both sides. Do this with all the sliced eggplants. Transfer the sautéed vegetables to a bowl.

Peel the onions and garlic. Wash hot peppers and remove seeds from it.

Cut the onion into thin half rings, mix it with the eggplant.

Transfer the garlic and pepper to a blender bowl and chop.

Add chopped garlic and pepper to the eggplant, mix well.

Combine water, vinegar, salt and sugar in a separate container. Stir the mixture thoroughly to completely dissolve the sugar and salt. Then pour it over the vegetables.

Wash and sterilize seaming jars. Divide the eggplant salad into dry jars.

Banks with eggplant in a new way must be sterilized in boiling water. To do this, put a towel in the pan, put the jars on it, pour water into the pan, cover the jars with lids. Boil the blanks for 20 minutes.