Description
Was very surprised when in the winter, on the festive table saw the appetizer of eggplant with Korean carrot. I have stopped using it, and I am sharing with you a billet for the winter.
Ingredients
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Eggplant
4 kg
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Salt
-
Sugar
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Garlic
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Black pepper
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Vinegar
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Sunflower oil
500 g
Cooking
In prepared banks spread seasoning (4 kg of eggplants yield approximately 4 liter jars). In each jar put 4 cloves of garlic, 6 tablespoons sugar, 2 teaspoons salt, 3 tablespoons of vinegar and 5 grains of black pepper
Eggplant cut lengthwise into slices with a thickness of about 4-5 mm
Fry the eggplant slices on both sides in small amount of oil. It is best to use a cast iron skillet, the oil is much less and the eggplants do not burn.
Fried eggplant put in a colander to glass excess oil. Then twist them into rolls.
Rolls put in banks to coat hanger (leaving a little space under the lid), pour boiling water over 5 tablespoons. And let sterilize for 10 minutes. Roll up and our preparation for the winter ready.
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