Salted eggplants
Description
So, let me tell you: the preserve is ready for winter storage.
Instructions
- 1
Step 1
1. Prepare the eggplants, garlic, salt, bay leaves, and water. Let’s get started!
- 2
Step 2
2. Wash the eggplants thoroughly and trim off the stems.
- 3
Step 3
3. Bring one liter of water to a boil, add 5 level teaspoons of salt (yes, yes, that's not a typo), and cook the eggplants in this brine for 5 minutes. Don't use a pot that's too large, or the water won't cover the eggplants. Remove the cooked vegetables from the pot; press the garlic through a garlic press.
- 4
Step 4
4. Place several eggplants on a board, cover with a second board, and gently press out the water. You can set the board at an angle, place a weight on top, and leave for about 10 minutes so all the water drains away.
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Step 5
5. Cut each eggplant lengthwise, stopping a couple of centimeters short of the end. Open them up, place garlic on one half, and cover with the other.
- 6
Step 6
6. Boil a brine from 500 ml water and 20 g salt; also add a couple of bay leaves.
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Step 7
7. Pack the clean 1-liter jar tightly with eggplants.
- 8
Step 8
8. Pour hot brine over them; it should completely cover the eggplants. Cover with a small plate and leave on the counter for 2–3 days. After that, you can refrigerate for storage or eat them!
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Step 9
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