Fried eggplants with garlic in a cold marinade for the winter

And we will tell you how to cook delicious fried eggplants with garlic in a cold marinade. Everyone I know agrees with me that this is the best preparation option. Step-by-step photos taken during preparation will complement the recipe.

For two sterilized half-liter jars, take: 2 large eggplants, 2 tbsp. l. sugar, 1.5 tbsp. l. salt, 3 bay leaves, 8-10 pcs. black peppercorns, 3 buds of cloves, 60 grams of 9% vinegar and 2 glasses of water.

How to preserve fried eggplants with garlic for the winter

First we will make a cold marinade. Combine water and all the spices listed above, except vinegar. Boil for 1 minute. Add vinegar to the boiling brine and quickly turn it off after boiling again. Let the marinade cool.

Next, wash the prepared eggplants and cut into circles, about 5 millimeters thick.

Cut the peeled garlic into slices.

Heat oil in a frying pan and fry the chopped vegetables. We use sunflower oil. Cool the fried pieces.

Place the cooled blueberries and garlic loosely (otherwise they will lose their shape) into jars.

Pour in cold marinade, completely covering the vegetables.

After this, all that remains is to close the jars with nylon lids.

After three hours, you can already take a sample from our prepared instant snack. But, if you wait 2 days, the taste of fried eggplant will become brighter and richer.

For long-term storage of this marinated eggplant appetizer, we use the refrigerator.

Do you want your family and guests to appreciate your culinary talent? Simply cook fried eggplant with garlic in a cold marinade.