Salted eggplants with garlic and dill are a healthy and tasty preparation: eggplant salad for the winter.

Categories: Eggplant salads, Pickling-fermentation

Salted eggplants with garlic, prepared for the winter according to this recipe, thanks to the cooking technology, are obtained without excessive corned beef, retaining other beneficial properties, such as vitamins B, C, PP, potassium, magnesium, phosphorus.

Ingredients: eggplant, salt, dill, garlic
Time to bookmark: Summer, Autumn

Salted eggplants, in addition to being tasty, are also very healthy. They reduce symptoms of atherosclerosis, and also strengthen the nervous, cardiovascular and digestive systems.

How to cook salted eggplants for the winter.

Eggplant

We start preparing eggplants by selecting ripe but thin fruits for salting.

We remove the stalks, wash them and cut them into quarters, three-quarters of the length of the fruit, but not from the stalk side.

Place in a container for pickling and sprinkle with salt. Don't forget to salt the cut areas. Place finely chopped garlic in the cut areas along with salt. Garlic is needed at the rate of 1-2 medium cloves per eggplant.

We arrange each row with dill.

We wait 10-12 hours until the fruits release juice, then we press them down with a wooden circle with a weight.

We calculate the salt consumption according to the proportion: 2-3% of the weight of the eggplant fruit.

We store eggplants in a cold cellar.

Prepare salted eggplants for the winter using this recipe once and you will return to it every year.Having cut them into pieces, they are used to prepare a healthy and tasty salad in winter, seasoning it with sunflower oil and onion cut into half rings. Prepare, experiment!