Delicious eggplants combined with pickled onions are a delight. You can serve such an appetizer with any dish, especially eggplants will well complement chicken, meat, or you can simply with fried potatoes.
Prepare your ingredients. The ingredients are indicated in 2 0.5 liter jars.
Peel the eggplants, rinse and dry. Cut the eggplants in half lengthwise, then into large pieces.
Cut the onion into half rings, cut the garlic into slices.
Heat some oil in a skillet, place the eggplants and fry for 2 minutes on each side.
Place the eggplant, onion, and garlic in a saucepan. Stir the ingredients.
Prepare a marinade with water, salt, sugar and vinegar, add barbecue spices if desired. Pour the marinade into a saucepan.
Put the weight and plate on the blue ones. Leave the eggplant under load overnight.
Wash the jar for the preparation thoroughly with baking soda, then rinse well under warm running water. Sterilize the jar and lid in a convenient way – over steam, in the oven or microwave. Transfer the eggplant, onion, and marinade to a jar. Pasteurize the workpiece for 10 minutes.
Roll up the jar tightly with a sterile lid, put upside down. Cover the workpiece with a warm blanket or blanket, leave it alone for 24 hours. After the specified time, transfer the workpiece to the pantry.
Categories: Diet recipes