Eggplant with honey marinade

Description

And again, I come to You with their conserves, and again with eggplant! :) This recipe is taken from "8 Tablespoons" and a little similar to a recipe of the cook of Lenochki "Eggplant marinade", with only minor changes. Thing well just great! Will have to Tinker, but it's worth it. You can eat in a day, but you can prepare for the winter, which we did...

Ingredients

Eggplant

3 piece
Carrots

3 piece
Onion

3 piece
Garlic

9 tooth
Dill

1 coup
Tomato

6 piece
Honey

1 Tbsp
Vinegar

2 Tbsp
Vegetable oil
Salt
Peppers red hot chilli

Cooking

That's what we need

First wash the eggplants, cut slices with a thickness of about 1cm, add salt, sprinkle with vegetable oil and with your hands mix well. Place on a baking sheet and send in a preheated 180 degree oven for 15-20 minutes to slightly pedicles.

Meanwhile, fry in vegetable oil onions and carrots. Add salt and pepper to taste

Grind garlic and dill

Using a grater, grinder or blender grind tomatoes

And here is our eggplant. They are soft, slightly roasted but not what you need

Now pour the tomato mix in a pan, add to the honey, vinegar, hot pepper, salt to taste over medium heat and bring to a boil, turn off and immediately begin laying the vegetables in the jars:) Honey this year fragrant: Lipa - Ivan-tea - buckwheat. Freshest...

At the bottom of the sterilized jars put the carrot-onion the onion

Next layer the eggplant

Next marinade

And finally, the dill with garlic

In this order fill the jar to the top. The last layer is the marinade

Lockable lids, cooled and placed in the refrigerator. In a day you can eat, but in General, in the fridge, these eggplants can be stored for up to six months, but that's eaten up faster... And Mama banks sterilize for 30 minutes after boiling, and rolls to the temptation was not :))) With such quantities of food usually makes about 1.5 litres, 3 jars 0.5 l, just this time I have assorted cans :)

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