Eggplant with herbs and garlic for the winter – spicy and delicious
We offer a recipe for juicy and flavorful eggplants stuffed with herbs and garlic. Winter eggplant preserves are a great way to add variety to your family's dinner table. Eggplant with herbs and garlic for the winter, according to a step-by-step recipe with photos, is guaranteed to turn out delicious.
Preparation time: 50 minutes. Servings: 3 0.5 l jars.
Ingredients for eggplant:
- eggplants – 1 kg;
- young garlic – 2 heads;
- fresh parsley - a bunch;
- granulated sugar – 2 tbsp;
- fine table salt – 2 tbsp;
- table vinegar 9% - 2 tbsp;
- warm water – 1 l;
- odorless sunflower oil – ½ cup
Steps for cooking eggplant with herbs and garlic
First, wash the eggplants thoroughly, remove the stems, and cut them into small cubes. To remove any bitterness, sprinkle them with salt, cover them with cold water, stir, and let them sit for 30 minutes. Then rinse with water and pat dry. Heat vegetable oil in a frying pan, add the eggplants, and fry over low heat on both sides until golden brown. You'll need less sunflower oil if you lightly dust the vegetables with flour. Before placing the eggplants in an aluminum bowl, remove any excess oil by placing them on a paper towel.
Peel the garlic cloves, pass them through a garlic press or grinder, and add to the eggplants.
Take fresh, washed parsley, chop finely, and sprinkle it over the eggplants. Add vegetable oil, table salt, granulated sugar, and vinegar, mix thoroughly, and let it soak for 2 minutes.
First, sterilize the jars, fill them with the vegetable mixture, and cover with a lid. Fill the pan with warm water, add the eggplants, and sterilize for 25 minutes. Be sure to place a small waffle towel on the bottom to prevent the glass jar from cracking.
Now we immediately roll up the hot eggplants with garlic using an airtight key.
Turn the jars upside down, check for leaks, wrap the jars in a warm terry towel and leave them at room temperature for 24 hours to cool.