Spicy eggplant with carrots - so delicious

Spicy Eggplants is a winter appetizer of baked eggplants and carrots in a sweet and sour marinade. This is perhaps the best recipe ever; check out the photos and step-by-step instructions to see for yourself. Garlic preserves are slightly spicy, but very tasty. They take a little time to prepare, but the end result is a pleasant surprise. These savory eggplants pair perfectly with side dishes and meat dishes.

To prepare spicy eggplants you will need:

How to marinate delicious eggplant and carrots

For this appetizer, it's best to use young, small eggplants. They should be washed thoroughly and the stems trimmed off.

Cut the eggplants into 2-3 cm thick slices, place them in a bowl, add salt and leave for 10-15 minutes (this is necessary to remove the bitterness).

Grease a baking sheet with vegetable oil and place the eggplant slices on it. Bake in the oven at 200ºC for 30–35 minutes.

After 15 minutes of baking, the eggplants need to be turned over to the other side so that they are evenly baked on both sides.

While the eggplants are baking, peel the carrots, wash them and grate them using a Korean carrot grater.

Peel the garlic and squeeze it through a garlic press.

Place the cooked eggplants in a saucepan, add grated carrots and chopped garlic, and mix well.

Meanwhile, prepare the marinade for the eggplant. Combine the water, sugar, salt, vegetable oil, and vinegar, mix well, and bring to a boil.

Pour the hot marinade over the vegetables in the saucepan and mix well.

Place the prepared eggplants into jars, pack them tightly, and pour the remaining marinade into the jars so that it completely covers the eggplants.

Cover the jars with eggplants with lids and sterilize for 15 minutes.

After sterilization, roll up the jars, turn them over and wrap them up until they cool completely.

The ingredients listed make two half-liter jars of savory eggplant. Enjoy!