Canning eggplants in different ways is an obligatory program during the period of vegetable harvesting in our family. This recipe we use most often and always close not a small number of jars.
For preparation you will need such ingredients:
–
eggplants, 2 kg;
– onion, 3 pcs;
– garlic, 1 head; –
kebab seasoning, 1 package;
– salt, 1 tbsp
; – sugar, 2 tbsp
; – vegetable oil, 50 ml;
– pepper, 1 tsp
;
– vinegar
,
50
ml
.
Cooking process
Cut the onion in half rings.
Eggplant cut into pieces, pour vegetable oil and mix.
Heat a dry frying pan and fry all the eggplants in portions – do not add more oil, so that the salad does not get very greasy.
Mix the fried eggplants with onions and finely chopped garlic, kebab seasoning, salt and sugar, pepper and vinegar
.
Stir the mass with your hands – so you can mix everything well together.
Put a plate and a weight on top, leave the salad for 7 hours for marinating.
Stir the salad and spread it into clean jars.
Put the jars in a pot on a towel, pour water up to the neck, bring to a boil and sterilize for 30 minutes.
Screw the lids
on,
turn over. Wrap and leave until cool.
Store in the basement or in the pantry.
I make this pickled salad and just so – after 7 hours of marinating, just put it in the refrigerator for 30 minutes and serve it to tol. Be warned – the salad turns out very spicy, so if you don’t like such spiciness, add less pepper, garlic and kebab seasoning.
