What can be prepared from eggplants for the winter is a topical question for many women in the autumn season of harvesting. I would like to add something new and unusual to the already familiar and tested recipes. Pickled eggplants with carrots and garlic can be prepared for future use, or can be served almost immediately.
It is necessary
- - 5 pieces of eggplant;
- - 2 medium carrots;
- - 2 onion heads;
- - 3 cloves of garlic;
- - 1 tsp ground coriander;
- - 3 tbsp. l. 9% vinegar;
- - 3 tbsp. l. soy sauce;
- - 2 tbsp. l. sunflower oil;
- - salt, ground black pepper.
Instructions
Step 1
It's easy to cook delicious eggplants for the winter, the whole process will take about an hour. Pickled eggplant with carrots and garlic can be made spicy by increasing the amount of pepper and garlic.
Step 2
Next, pre-soaked or simply washed eggplants are freed from the tails and immersed in boiling water for 20 minutes.
Step 3
The rest of the vegetables for the spicy eggplant salad are washed, peeled and dried with paper towels at this time.
Step 4
Onions should be chopped in half rings, carrots can simply be grated on a coarse grater, and garlic should be chopped or cut into strips.
Step 5
Then everything is put into a pickling container, all other ingredients are added to the vegetables - salt, ground coriander, ground black pepper, soy sauce, vinegar, vegetable oil. Everything mixes well and marinates while waiting for the eggplant to be ready.
Step 6
The boiled eggplants are cooled, put under oppression for a while to remove excess liquid. Then they are cut in any shape as desired: you can use small cubes, you can use circles or half rings.
Step 7
Combine chopped eggplants with pickled vegetables, mix and send to the refrigerator for half an hour. This is if you prepare a delicious eggplant appetizer for food right away.
Step 8
Marinated eggplants with carrots and garlic, cooked for the winter, are immediately placed in sterile jars, rolled up and kept cool.
