An excellent recipe for preserving eggplant, which tastes like mushrooms.
Ingredients:
- Eggplant – 1 kg.
- Vinegar 9% 5-4 tbsp. l.
- Sunflower oil – 120 ml.
- Salt – 1st. l.
- Water – 120 ml.
- Bay leaf – 3 pcs.
- Black peppercorns – 5 pcs.
- Allspice – 3 pcs.
- Carnation – 4 pcs.
- Garlic – 1 head
Cooking:
- Eggplants need to be peeled and cut into medium cubes.
- Pour water into a separate container and put on fire, when the water boils, add salt, sugar, pepper, bay leaf, cloves and eggplant to it.
- Cook for about 7-5 minutes, add vinegar a minute before cooking. Drain the water and leave aside.
- Add sunflower oil to a hot frying pan, grated garlic on a medium grater, add eggplant and cook, stirring for about 7 minutes.
- We put eggplants in sterilized jars and close the lid, wrap the jars well and leave for 10 hours.
Bon appetit!
