How to preserve eggplant so that they taste like barbecue

The summer of 2020 is slowly coming to an end. And this means that hardworking housewives already need to prepare for the hot season of blanks in order to please themselves and loved ones with home delicacies in winter. Today we will tell you how to prepare eggplantThose that eat faster than the barbecue. You can’t buy these in the supermarket!



Eggplant with garlic for the winter Eggplant in India was called the “king of vegetables”. It is from here that this oblong fruit first came to China, then to the countries of the Arab world, and later to Europe. We have already told many times what wonderful snacks can be made from eggplant. Today we will focus on preserving this wonderful vegetable.

The ingredients

• 2kg eggplant
• 500g onions
• garlichead
• 150 ml of water
• 1.5 tbsp salt
• 2 tbsp sugar
• 80 ml of vinegar (we have 9 percent)
• 2 tsp barbecue seasoning

Preparation

1. First of all, wash the eggplant, trim the tails and peel with a vegetable peel (or a regular knife). Peeled eggplant first cut in half, and then cut into large pieces.
   
   
   
   
2. Peel the onions and cut with half rings. Cut the garlic with thin plates. Although you can grind garlic and with the help of a press.
3. Warm up the pan, pour vegetable oil here and roast pieces of eggplant on both sides. Then put the eggplant in a separate container and let it cool.
   
   
   
   
4. Make a marinade in a clean pot. To do this, pour water, add salt and sugar. Stir everything to dissolve and pour vinegar. Bring to a boil and hold on to the fire for 1 minute. Then get off the fire and let it cool.
   
   
   
   
5. Put the eggplant in a big bowl. On top of each layer sprinkle onions, garlic and seasoning for kebab.
   
   
   
   
6. Tightly stacked eggplant fill with a cooled marinade. Cover a plate and press it tightly with something heavy. Send it all to the fridge for 12 hours so the eggplant will let the juice in. After that, fragrant eggplants can be served to the table or closed for the winter.
   
   
   
   
7. For sunsets, sterilize the jars. At the bottom of each glass container, send first the onions, and then the eggplants themselves. Pour marinade on top.
   
   
   
   
8. Cover the jars with lids and send them to be sterilized in a pan, the bottom of which was previously covered with a napkin. Pour warm water. Bring to a boil and sterilize for 10 minutes. Then seal the cans, turn over and let it cool.
   
   
   
   

Such juicy They will be a welcome guest on the table on any holiday. And in moments when you want to pamper loved ones with something really tasty, such homemade eggplants will definitely come in handy. Bon appetit!

https://www.youtube.com/watch? v=vSSI7F9Ykbw