Eggplant like mushrooms with dill and garlic for winter
Fragrant eggplants with dill and garlic, cooked for the winter according to this recipe, can be served to the table in a week. This savory snack tastes like pickled mushrooms and will perfectly complement both the festive table and everyday.
Ingredients
Step-by-step cooking recipe
Wash the eggplants, cut off the tails, cut into medium cubes.
Boil the eggplants in salted water (at the rate of 1 tablespoon of salt per 2 liters of water) for 5 minutes after boiling, then discard in a colander.
Wash the greens, dry them slightly and chop them finely. Peel and chop the garlic.
In a cooking pot, combine the boiled eggplants, garlic and herbs, add vegetable oil and mix well.
Simmer the vegetables over medium heat under the lid, stirring occasionally, for 15 minutes.
Prepare the marinade. To do this, dissolve 1 tablespoon of salt and 0.5 tablespoons in 1 liter of water.sugar, add bay leaf and pepper, stir, bring to a boil and boil for 5 minutes. Remove the marinade from the heat, add vinegar and mix.
Lightly tamping, fill sterile jars with hot eggplant and pour boiling marinade to the top. Close the jars with the blank hermetically, turn upside down and cool. Store the cooled workpiece in a cool, dark place.
