Eggplants in Georgian style for winter
Description
A canning recipe without unnecessary complications. Below I will explain in more detail. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Wash the eggplants and slice into rounds about 1 cm thick.
- 3
Step 3
Transfer to a deep bowl and season with salt. Leave at room temperature for 1 hour.
- 4
Step 4
Remove the membranes, seeds, and stems from the peppers. Cut the hot pepper as well and remove the seeds. Separate the garlic into cloves and peel off the skins.
- 5
Step 5
Blend the prepared vegetables in a blender until pureed.
- 6
Step 6
Add finely chopped herbs, vinegar, salt, and sugar to the resulting mixture.
- 7
Step 7
Mix everything together and set aside.
- 8
Step 8
Drain the liquid from the eggplants and pat them dry with paper towels to remove excess moisture. Then fry in vegetable oil until golden brown on both sides.
- 9
Step 9
Place a couple of eggplant slices on the bottom of a clean sterilized jar.
- 10
Step 10
Add a couple of spoons of vegetable pickling brine.
- 11
Step 11
Fill the entire jar this way, alternating the layers, all the way to the top. Cover the jar with the lid, but do not screw it on.
- 12
Step 12
Line the bottom of a saucepan with a cloth or towel, set the jar in place, and pour in water up to the shoulders of the jar. Sterilize in boiling water for 15 minutes over moderate heat.
- 13
Step 13
After that, screw the jar shut tightly and turn it upside down. Wrap it in a towel and leave it until completely cooled. Then store it in a cool place.
- 14
Step 14
Georgian-style eggplants for winter are ready!