Salted eggplant with garlic for winter

Fragrant and very tasty eggplant preparation for the winter! Having cooked it in summer, and opened it in winter, you will get great pleasure from the aroma and taste of salty spicy eggplants. This snack will perfectly complement any side dish: whether it's mashed potatoes or buckwheat. And this snack is very good for vodka!

Nick

The author of the recipe

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Composition / ingredients

Servings:

Main Ingredients:

Eggplant

Greenery

Garlic

Vegetable oil (for frying)

For soaking:

Water

Salt

For brine:

Water

450

Salt

Vinegar (9%)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 1 g

Fats 20 % 1 g

Carbohydrates 60 % 3 g

18 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 15 min

Step 1:
Prepare all the ingredients. Choose eggplants without damage, use vinegar 9%.
Step 2:
Wash the eggplants under running water, cut off the nose and tail, cut them into medium-sized cubes, about 1cm * 1cm. If desired, you can cut eggplants in another way, but such cutting is very convenient for consumption. Prepare a solution for soaking eggplants: mix water with salt. Pour the chopped eggplants with a salty solution and leave them aside for 30 minutes. This procedure for preparing eggplants will save the finished dish from bitterness.
Step 3:
Rinse the fresh greens under water, then shake off the water and chop finely with a knife. As greens, it is preferable to choose parsley or dill, you can combine it. Peel the garlic cloves and chop: either chop finely with a knife, or pass through a press.
Step 4:
Half an hour after soaking the eggplants in a salty solution, tip them into a colander and let the liquid drain. At this time, pour vegetable oil into the pan and put the pan on fire. When the oil warms up, put the eggplant cubes in the pan and fry them for 15 minutes, not forgetting to stir them. Eggplants should have a toasted crust.
Step 5:
In a bowl, mix the fried eggplant cubes with chopped herbs and chopped garlic.
Step 6:
Prepare glass containers in which salted eggplants with garlic will be stored. Sterilize the jars and lids in advance in any convenient way: in the oven, steamed, in water or even in the microwave. Put eggplants with herbs and garlic in prepared jars.
Step 7:
Prepare the brine: pour water into the ladle, add salt and bring the contents of the ladle to a boil. Then pour in 9% vinegar, turn off the stove and pour the eggplant with the resulting brine. Tighten the jars with sterile lids. Turn over the jars with the preparation for the winter and cover with a blanket or blanket until completely cooled. On the next day, remove the eggplant billet for storage.