Diced eggplants fit well and tightly into jars. So you no longer have to practice the art of stacking different-sized circles. This is a fully prepared snack, salad or side dish for the winter – at your discretion!
Ingredients
- Eggplant - 600 g
- Water - 1 l
- Vegetable oil (refined) – 60 ml
- Vinegar (9%) – 60 ml
- Salt - 40 g
- Hot red pepper - 0.5 pods
- Mustard Seeds - 1 tsp.
Step-by-step cooking recipe
Wash the eggplants and cut them into large cubes.
Boil water, add salt and vinegar to it, and then put the eggplants there and boil for 5 minutes.
Put the eggplants in a colander and fry in preheated oil for 3 minutes, stirring.
Arrange the vegetables in jars, add chopped pepper, mustard and spices to taste, pour oil and roll up.
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