Marinated eggplant with carrots and garlic for the winter
Eggplant dishes have long been a staple in our diet. These fruits are incredibly versatile – they can be used to create anything from a simple, light salad to a more complex dish that would take pride of place on a royal table. Eggplants have a truly magical ability to combine absolute opposites: they are delicate yet rich in flavor, light yet filling, bitter yet sweet. Even their properties are the subject of much debate – they contain harmful substances, but their benefits are also numerous. Unfortunately, the season for these fruits is short, so for those who enjoy homemade preserves on winter evenings, we offer an excellent recipe with photos for preserving marinated eggplant with carrots and garlic for the winter, which can be served as a separate appetizer.
Ingredients:
- eggplants – 1 kilogram;
- bell pepper – 500 grams;
- carrots – 250 grams;
- garlic – 4 cloves;
- onion – 250 grams;
- black pepper (crushed) – 1 teaspoon;
- salt – according to your taste preferences;
- vinegar – 50 milliliters;
- sugar – 100 grams;
- sunflower oil – 70 milliliters.
How to prepare marinated eggplant with carrots and garlic for the winter
The technology of cutting all the ingredients makes this dish very reminiscent of Korean delicacies.
Wash the eggplants and trim the ends from both sides. Don't peel them—it adds a piquant flavor. Cut into medium-thick strips. Sprinkle the chopped fruit with salt and let it sit for a while to remove any bitterness.
Divide the onion into two parts and chop into half rings.
Peel the bell pepper, remove the seeds and chop.
Peel the carrots and cut into strips.
Place the onion half rings, eggplant, pepper, and carrots in a bowl. Add the pre-chopped garlic.
Mix everything, add salt, spices (black pepper), and sugar.
Place all the vegetables in the pan and fry for 10-15 minutes.
Then pour in the vinegar and stir thoroughly. Cover the container and leave for 5 hours.
After the specified time has passed, you can taste the salad and, if necessary, add saltiness or spiciness – as you prefer.
Place a wire rack or a regular towel in a wide-bottomed bowl. Divide the eggplants and vegetables into jars and place them on the bottom of the bowl.
Fill the jars with water and set the stove to medium heat. Count 20 minutes from the moment it starts boiling, then turn off the stove.
If you are using 1-liter jars, they should boil for at least 40 minutes; if the volume is smaller, the specified time will be enough.
Immediately seal the jars with lids and place the eggplants upside down. Wrap them in a blanket and leave them covered until they cool.
Be healthy!
