Delicious fried eggplants with tomatoes and garlic
This is one of the most vibrant, juicy, and beloved preserves – fried eggplant with tomatoes and garlic for the winter. The recipe, complete with step-by-step photos, is quite simple, but the result is stunning. It's so delicious and aromatic, you'll be hard-pressed to stop eating. You can use different varieties of eggplant, but there are delicious white eggplants that work just as well.
Ingredients for fried eggplant:
- eggplants – 2 pcs.;
- tomatoes – 400 g;
- sweet pepper – 1 pc.;
- garlic – 3-4 cloves;
- salt – 1 tsp;
- sugar – 1 tbsp;
- vinegar 9% - 1 tbsp;
- vegetable oil – 80 ml
The process of preparing fried eggplant with tomatoes and garlic
Prepare all ingredients as listed. Wash the eggplants, dry them, and trim the stems. Cut them into slices or rounds. If the eggplants are bitter, soak them in salted water (1 tablespoon of salt per liter of water) for 25 minutes.
Wash and dry the tomatoes, then chop them into bite-size pieces. Remove the stems from the tomatoes.
Remove the seeds and membranes from the bell pepper. Cut the pepper into strips. Peel the garlic cloves at the same time. Add hot chili pepper if desired.
Grind tomatoes, pepper and garlic in a blender bowl.
In a frying pan, fry the eggplants until golden brown, then pour in the tomato-pepper mixture. Add salt and sugar to the pan and stir well. Simmer the eggplants for 20 minutes.
At the end of cooking, add a tablespoon of 9% vinegar. Stir and heat for another half minute.
Place the eggplants in sterilized jars and seal immediately. Turn the jars upside down, cover with a blanket, and leave undisturbed for 24 hours. After a while, transfer the jars to the cellar.
