Salted Eggplants with Garlic
Description
As I described, jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Prepare the eggplants. Wash them, trim off the stem and blossom end, and cut into medium cubes. Soak for 30 minutes in a water and salt solution (1 tbsp per 1 liter) to remove bitterness from the eggplants.
- 2
Step 2
Finely chop the herbs and garlic.
- 3
Step 3
Fry the eggplants for about 15 min. over heat, stirring constantly. The pan should be generously coated with sunflower oil.
- 4
Step 4
In a bowl, mix the herbs, garlic, and eggplant.
- 5
Step 5
Transfer the mixture into pre-prepared sterile pickling jars.
- 6
Step 6
Make the brine. Put 0.5 L of water over heat and add 1 tsp salt. After it comes to a boil, add vinegar. Pour the brine into jars and seal with lids.
- 7
Step 7
Turn the jars upside down until completely cooled, then store them in a dark place.