Eggplants with Carrots and Onions for Winter
Description
A homemade winter preserve. To make the most delicious eggplants with carrots and onions for winter, it is best to bake or fry the main ingredient on a baking sheet or in a pan with vegetable oil. Carrots and onions are placed in jars raw, so they become tangy and crunchy. After baking, the eggplants turn soft and literally melt in your mouth after marinating. The preserves should cool wrapped in warm fabric such as a fur coat, parka, or blanket, and can be stored for several months in a cool dark place. Happy cooking! Store in a cool dark place.
Instructions
- 1
Step 1
Take a large baking sheet and pour a little oil on it. Arrange the eggplant, cut into small pieces, in a single layer and drizzle with a small amount of vegetable oil. Preheat the oven to 200 degrees and bake the eggplant for 30 minutes. After 15 minutes from the start of baking, turn the vegetables over so they cook evenly.
- 2
Step 2
Peeled carrots: grate on a Korean-style carrot grater. Mix garlic pressed through a garlic press with the carrots.
- 3
Step 3
Cut the peeled onion into thin half-moons.
- 4
Step 4
Place the chilled cooked eggplants in sterile jars in layers, alternating with the other vegetables.
- 5
Step 5
Mix the marinade ingredients in a saucepan and bring to a boil, stirring occasionally.
- 6
Step 6
Carefully pour the boiling marinade into the jars with vegetables.
- 7
Step 7
Take a wide spacious pot and line the bottom with a cloth napkin or an ordinary piece of fabric. Place the jars in it and fill them with warm water so that 2–3 cm of the top of each jar remains above the liquid. Cover them with canning lids. When the water boils, process half-liter jars for 15 minutes and liter jars for 20 minutes.
- 8
Step 8
Remove the jars from the canner and seal them with lids. For the preserves to keep all winter, wrap them in a jacket, parka, or fur coat and let them cool that way. After that, store the eggplants in a cool, dark place such as a pantry or cellar.