If you want to prepare something new and original for the winter, take note of this recipe. Eggplant as a kebab is prepared from available ingredients and without unnecessary problems. The snack turns out delicious and satisfying and will definitely please your loved ones.
Ingredients
Step-by-step cooking recipe
Wash the eggplants, remove the tails, cut into cubes or circles about 1 cm thick. Sprinkle the eggplants with salt and leave for 20 minutes to remove the bitterness.
Then fry the eggplants in preheated vegetable oil until golden brown.
Peel the onion and cut into half rings, chop the garlic.
In a separate container, combine the chopped onion and garlic, add the seasoning for the barbecue.
For the marinade, combine water, salt and sugar in a saucepan, mix and bring to a boil. Add vinegar to the boiling marinade, remove the saucepan from the heat and cool.
Put a layer of fried eggplant in a marinating container, then a layer of onion-garlic mixture, etc., until the ingredients run out.
Pour the cooled marinade over the vegetables and place them under pressure. Send the container with the workpiece to the refrigerator for at least 6 hours, preferably overnight.
After the specified time, the snack can already be served to the table. We are preparing eggplants for the winter, which means it is necessary to pack the billet in pre-sterilized jars, tamping a little, pour the remaining marinade, cover with sterile lids and send it to be sterilized in a pan with water (the water in the pan should reach the “hangers” of the cans; the sterilization time is 15 minutes from the moment the water boils).
After sterilization, roll up the jars with the workpiece, turn them upside down, wrap them up and leave them to cool completely. Store the cooled eggplants in a cool, dark place.
