Often when wanting to try new types of diets or updated dishes, people ignore some obvious vegetables. For example, eggplant dishes are often left out. But, this vegetable is quite beneficial for the body. The
nutritional value of eggplant consists of a small amount of carbohydrates, a minimum of fats
.
So, eggplant is not a caloric product. At the same time, eggplants have 91 grams of water per 100 grams of product.
How can you interestingly prepare eggplants? It is worth marinating this vegetable for the winter with garlic and dill.
Ingredients for pickled eggplants:
- eggplants – 2 kg;
- garlic – 100 g;
- dill – 50 g;
- vegetable oil – 180 ml;
- salt – 3 tsp;
- ground black pepper – 13 tsp;
- 9% vinegar – 6 tbsp.
Preparation of pickled eggplants:
Fill the pot halfway with water, add bay leaf and oregano pepper peas, bring to a boil. Remove the stalks from the eggplants and cut them randomly
. Put the eggplants in the boiling water, press them with a skimmer so that all the pieces are dipped in boiling water. Bring the eggplants to a boil and cook for 3-4 minutes, then take them out on a colander.
After that, finely chop the peeled garlic cloves and dill. You can add chopped hot pepper to the mixture to taste.
Sprinkle the mixture with ground black pepper, pour vegetable oil and vinegar. Sprinkle the slightly cooled eggplants with salt and then with the dressing and mix gently.
Put the eggplant mixture in clean, dry jars, cover with lids. Put a towel on the bottom of the pot, send the jars there.
Pour water into the pot on the shoulders of the jars and put on medium heat until boiling. Boil the jars for 10 minutes, and then take out and tightly close the lids.
You don’t want the water to penetrate the jars. If the water is boiling too hard, you can turn down the heat slightly.
Put the jars with the bottom up and cover with a towel until completely cooled. You get delicious and fragrant eggplants like mushrooms for the winter.
