Don't like vinegar? Then catch a great recipe for salted eggplant for the winter. Vegetables are stuffed with fragrant herbs and garlic, but you can also use hot pepper or ginger. Before serving, chop the eggplant, season with oil and add the chopped onion.
Ingredients
- Eggplant - 2 kg
- Greenery - 20 g
- Garlic - 50 g
- Salt - 100 g
- Water - 5 l
- Bay leaf - 2 pieces
- Black Pepper - 5 peas
- Salt - 50 g
- Water - 1,7 l
Step-by-step cooking recipe
Prepare eggplants, cut off the edges with stalks and make a deep incision in the middle.
Boil water, add salt, eggplant and boil for 5-7 minutes. Make sure that the vegetables are not digested.
Chop the greens and peeled garlic.
Remove the eggplants from the water, cool and lightly squeeze with a board or flat plate.
Fill the incisions with a mixture of herbs and garlic.
Carefully fold the vegetables into the prepared jars.
Boil water for the marinade, add spices and salt.
Pour the eggplant brine, sterilize for 10 minutes and roll up.
