Fried eggplants canned for the winter at home or how to can a delicious eggplant salad with vegetables.

How to preserve fried eggplants for the winter.

To prepare, take about a kilogram of young fruits that have not had time to accumulate solanine under the skin.

Cut them into half rings, strips or cubes up to two centimeters thick and place in a brine prepared from a tablespoon of salt and a liter of water. Soak the future delicious snack for 10-20 minutes.

Remove the pieces from the liquid and place them between two kitchen wooden boards. Press on top with something heavy so that the “little blue ones” completely get rid of the liquid.

Now brown the eggplants in vegetable oil.

While they are frying, cut a couple of medium-sized onions into rings, chop one or two celery or parsley roots, a small carrot, and if you like, you can also use parsnips. It is important to cut them separately, because then you will need to fry them in hot sunflower oil, without mixing with each other, so that each vegetable retains its taste.

Once the herbs and vegetables are fried, drain the oil into a separate bowl.

Immediately begin layering the eggplant and roasted vegetables into a sterilized jar.

Each layer should be salted and pepper to taste.

Pour all the ingredients with the remaining oil from frying and place the container with the snack for sterilization. If the jar is half a liter, then it should remain in boiling water for at least 35 minutes. For a liter jar it will take more time - up to 45 minutes. Next, seal the jars with screw-on or roll-top lids and turn upside down until cool.

Canned fried eggplants for the winter are a tasty and healthy snack made from a vegetable that promotes harmony and longevity; it will delight you in winter with its magnificent aroma and equally wonderful taste.