Stuffed Eggplants for Winter
Description
A simple way to prepare ahead. I’ll explain in more detail below. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Wash the eggplants and trim off the stems. Make lengthwise cuts in the eggplants, but do not cut all the way through.
- 3
Step 3
Brush the eggplants with oil. Bake in a preheated oven at 200°C for 20–30 minutes.
- 4
Step 4
Remove the eggplants from the oven, sprinkle with salt, and leave under a lid for 1 hour.
- 5
Step 5
For the filling, mix minced garlic, hot pepper, and parsley. Add spices, salt, and pepper. Pour in vinegar and a little vegetable oil. Mix well.
- 6
Step 6
Fill the cuts in the eggplants with the prepared filling.
- 7
Step 7
Pack the eggplants tightly into a clean sterilized jar. Pour hot oil on top.
- 8
Step 8
Cover the jar with a lid. Sterilize for 1 hour after boiling in hot water.
- 9
Step 9
Tightly screw on the lid to seal it completely. Turn the jar upside down, wrap it in a towel, and leave it that way until fully cooled.
- 10
Step 10
Stuffed eggplants for winter are ready.