Ingredients for Cooking Fried Eggplant for the Winter
- Eggplant 1.5-2 kilograms
- Garlic 1 head (or slightly less)
- Dill umbrellas to taste
- Sunflower oil as needed for frying
- Salt on the tip of a knife
For pouring into 3 half liter cans
- Sugar 1 cup
- Salt 1 tablespoon
- Vinegar 70% 0.5 teaspoon
- Water 0.5 liters
- Main Ingredients
Saucepan, dishcloth, clean cans, kitchen knife, cutting board, frying pan, spatula, tablespoon, disposable paper towels, plaid.
Cooking fried eggplant for the winter:
Step 1: Prepare the eggplant.
Rinse the eggplants very thoroughly, and then remove moisture from them with paper towels. Trim the ends on both sides. Cut the eggplants in circles of medium thickness, about 1-1.5 centimeters. Sprinkle chopped vegetables with a little salt.
Step 2: Fry the eggplant.
Preheat the pan by pouring oil on its bottom. Attention: it can be an ordinary frying pan, and a grill pan, it’s a matter of taste. Put eggplant circles in hot oil and fry well on both sides.
These vegetables are fried in batches, because the circles should not touch and, moreover, cover each other during frying.
Eggplant should be completely fried. Let it take you a lot of oil, because these vegetables have the ability to absorb it like a sponge. By the way, oil consumption can be reduced if you do not pour it into the pan, and coat the bottom with a special brush.
Step 3: Preserve fried eggplant for the winter.
Place the finished fried eggplant in a clean glass jar, gently squeezing them. Between layers of vegetables add chopped garlic and chopped dill umbrellas.
When the eggplant is laid out in jars, you can begin to prepare the filling. To do this, boil a sufficient amount of clean water in a saucepan and dissolve granulated sugar and salt in it. Once you see that the water is ready to boil, pour in the vinegar too.
Only pour the boiling fill into jars of eggplant, filling them all the way to the neck. Cover the workpieces with lids, while still not completely covering them.
Now the jars with blanks can only be sterilized. To do this, put a dishcloth on the bottom of a clean pan, pour hot water and put the jars with the blanks so that they are submerged to the shoulders. Boil water in a saucepan. Then turn down the heat so that the liquid continues to boil, but does not boil violently, close the pan with a lid and sterilize the eggplant jars for 15-20 minutes.
After boiling, remove the jars, close the lids tightly and wrap the blank in a blanket or kitchen towel. Let the eggplants cool under a "fur coat", after which they can be stored along with other blanks.
Step 4: Serve the fried eggplant.
Fried eggplant, over, not an independent dish. More often it is a festive or everyday snack, which can simply be set on the table in a separate plate, and there will always be hunters for it.
Enjoy your meal!
- Do not use tap water to prepare the blanks, it is better to take a key or bottled one.
- For the sake of sharpness, you can add a couple of rings of hot pepper to each jar of eggplant.