No one will refuse such delicious eggplants! The taste is excellent, no matter how much I roll it up for the winter, we eat everything. One has only to open the jar - it flies away immediately. Therefore, the recipe is definitely worthy of your attention, take it to your cookbook.
Ingredients
eggplant
bulb onions
garlic
greens
vinegar
vegetable oil
salt
Bay leaf
peppercorns
Attention: all ingredients are indicated per 1 kg of eggplant. Based on your number of eggplants, you can adjust the proportions yourself.
So, we cut 1 kg of eggplants into cubes about 2x2 cm in size. You do not need to remove the peel. We soak the eggplants for half an hour in salted water so that the bitterness leaves them - then the salad will turn out even tastier.
While the eggplants are in the water, cut 3 onions and a bunch of herbs into half rings and chop 4-5 cloves of garlic.
Then we rinse the eggplant from salt water and squeeze it slightly so that there is no excess liquid.
In a deep frying pan, heat the vegetable oil and spread out some of the eggplants. All eggplants do not need to be fried at once, fry in several stages for about 5 minutes.
Next, put the eggplants, onions, garlic and herbs in a suitable-sized saucepan, mix and leave for 10 minutes.
In the meantime, prepare the marinade. You will need 1 liter of water, add 150 ml of vegetable oil, a few peas of black pepper, 1-2 bay leaves. We also put 2 teaspoons of salt. After boiling, cook the marinade for 5 minutes, pour in 4 teaspoons of vinegar 9%, boil for a few more seconds and remove from the stove.
Pour eggplants with onions, garlic and herbs with hot marinade, wait until it cools completely, put oppression and put the marinate in the refrigerator for a day.
Then we put it on the stove again, cook for 15 minutes after boiling, the fire should be low. The hot salad should be immediately placed in sterilized jars and rolled up. Then we wrap it up and leave until it cools completely.
It turns out just delicious! Bon appetit, dear readers!
Read also: Tatar eggplant salad for the winter. I do every year
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