At first glance, it seems that because of the bright expressive taste of eggplant, it is difficult to cook something really unusual. But it only seems so. For example, few people can immediately distinguish such canned eggplants from mushrooms. Isn't it original?
Ingredients
- Eggplant - 1.5 kg
- Garlic - 1 head
- Onion - 1 piece
- Chili pepper - 1 piece
- Dill - 1 bundle
- Salt - 1 tbsp.l.
- Vegetable oil - 80 ml
- Vinegar - 70 ml
Step-by-step cooking recipe
Peel the eggplant, slice and boil for 5 minutes in boiling water. Flip it into a colander.
Chop the onion into half rings, finely chop the garlic, chili and dill, and mix all the ingredients. You can add a spoonful of tomato.
Place the workpiece tightly in sterile jars and sterilize for another 15 minutes.
Roll up the eggplants for the winter.
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