If your dacha has a large harvest of eggplant, you can prepare them for the winter very quickly and easily. Cooked eggplants will taste like mushrooms. This is an excellent appetizer not only in itself, but also as an ingredient for the preparation of second and first courses.
You will need the following:
- 5 kg eggplant
- 5 large cloves of garlic
- 1 large bunch of dill
- 1 large bunch of parsley
- 5 liters of water,
- 5 tablespoons of salt
- 5 tablespoons 70% acetic acid
- 5 liter jars with iron lids.
Wash the eggplants, peel off the stalks, cut into 1.5 cm cubes. Prepare the brine from water, salt and vinegar. Boil it in a bowl or large saucepan. Add chopped eggplants to the boiling brine. After the brine has boiled, cook the eggplant for five minutes. At this time, wash, dry and chop the greens. Peel the garlic, chop finely or pass through a garlic press.
Remove the finished eggplants from the brine and put in a colander. Let the brine drain off the eggplant. Mix greens with garlic and eggplant. We wash and sterilize glass jars. We put eggplants in them and roll them up with an iron lid. No further sterilization is required. Store eggplants in a dry, dark place.
