Eggplant with garlic, a recipe for the winter - very simple and tasty
By canning eggplants with garlic according to this simple recipe for the winter, when you open the jar, you will find that they have miraculously turned into mushrooms. Try to become a sorceress yourself and turn eggplants into pickled mushrooms.
How to cook eggplants with garlic for the winter:
Wash 4 kg of eggplant, cut into large pieces (approximate size 3 cm by 3 cm), do not peel the skin.
Finely chop 2 medium-sized heads of garlic or put them through a garlic press, or grind them in a blender. It should be noted here that each housewife can change the amount of garlic to her taste. Then our “mushrooms” will turn out more or less spicy.
How to prepare eggplant marinade:
5 l. water;
200 gr. or 1 glass of salt;
1/2 liter of vinegar.
Mix everything in a large saucepan and bring to a boil. Place sliced eggplants in portions into a saucepan with boiling marinade and boil for 5 minutes. Remove using a colander or a special sieve and place in sterilized jars, sprinkle with chopped garlic.
In a frying pan with high sides, heat the sunflower oil to a boil and pour the hot oil into the filled jars.
Cover with sterilized lids and roll up.
This is a simple recipe for the winter. Eggplants with garlic turn out very tasty and, indeed, are very reminiscent of mushrooms. The taste is amazing!
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