Eggplant Salad For Winter

Greek food has its own unique taste. But, the problem is that all the dishes of Greek cuisine are designed for the "summer" composition of products.Because few people in Europe are engaged in canning. In Russia, on the contrary, housewives really like to stock up for the winter. Therefore, this culinary recipe for Greek canned eggplant salad was invented in Russia.
We have to choose the smallest eggplant you can buy. Carefully wash them, remove the stalks, make a deep incision along each fruit and fry them whole in hot vegetable oil. We can do the same thing just in the oven - it's as you like. Fry the finely chopped onion, finely chop the greens. Mix the onion and herbs and add 40 grams of salt. We prepare tomato sauce from tomatoes. You can also use ready-made tomato paste.
We fill the prepared eggplants with a mixture of onions and herbs. Add a little tomato sauce to the sterilized jars, then put the eggplants, and pour hot tomato on top, without adding 2.5 centimeters to the edge of the jar. Sterilize in a steam bath - 60-100 minutes, depending on the volume of dishes.