Spicy Eggplants

Description

A simple way to prepare ahead for storage. Wash the eggplants thoroughly and cut into large cubes. Submerge in boiling water and cook for about 3 minutes. Transfer the vegetables to a bowl, let drain, and cool. Run parsley, dill, celery, cilantro, peeled garlic cloves, and hot chili pepper through a meat grinder. Mix with salt, vinegar, and oil. Add the finished marinade to the eggplants, then mix everything together well. Pack the eggplants into jars, cover with lids, and refrigerate. Ready to eat after a few days.

Instructions