Delicious eggplant and bean tursha - a homemade eggplant snack recipe for the winter.

How to prepare tursha for the winter.

The preparation is quite simple. We choose well-ripened eggplants, without defects. We sort them by size, wash them thoroughly, remove the stems and throw them into boiling water for 20-25 minutes. After removing the eggplants from the boiling water, rinse them in cold water. Place the finished eggplants under pressure to drain the liquid.

Prepare the seasoning.

For seasoning you will need cucumbers (preferably small ones), brown tomatoes, pre-cooked (approximately 5-8 minutes) small carrots, onions, boiled beans.

Wash vegetables in running water. Grind the leaves and roots of parsley and parsnip, and finely chop the garlic. Mix the prepared ingredients.

Then we lay it out in layers in a pre-prepared barrel, a layer of eggplant alternately with a layer of seasoning.

Now you need to make the brine.

For 1.5 liters of water add 100 g of salt, spices and herbs to taste.

Add spices to the water and boil everything. The required volume of water is half the capacity of the container where the tursha will be placed.

From the spices, add salt, dill, hot and allspice, and bay leaf.

After cooling and straining the brine, pour it into a barrel with layers of products.

We put pressure on the tursha, cover it with a clean canvas, and leave it for several days to ferment.

As the vegetables settle into the container, you can add new portions.

After a week, take away the excess brine if there is a lot of it. Then add sunflower oil at the rate of 0.5 liters per 1 kg of eggplant. After a month and a half, the marinated eggplant and bean tursha is ready.

Tursha is a tasty preparation for the winter, and can be used as an independent snack or eaten together with a side dish. Master this homemade eggplant recipe and easily make it at home for the winter.