Garlicky Salted Eggplant for the Winter

Cooking method

1. Step 1:

   

   Gather all your ingredients. Choose unblemished eggplants, and use 9% (distilled white) vinegar.

2. Step 2:

   

   Rinse the eggplants under running water, trim off both ends, and cut them into medium cubes, about ⅜ inch (1 cm). You can cut them another way if you like, but this size is very easy to eat. Make a soaking solution: stir the salt into the water. Pour it over the diced eggplant and let it sit for 30 minutes. This step draws out any bitterness from the finished dish.

3. Step 3:

   

   Rinse the fresh herbs under water, shake them dry, and chop finely with a knife. Parsley or dill are the best choices here, and you can combine them. Peel the garlic cloves and mince them, either finely with a knife or through a press.

4. Step 4:

   

   After the eggplant has soaked for half an hour, drain it in a colander. Meanwhile, pour the oil into a skillet and set it over the heat. Once the oil is hot, add the eggplant cubes and fry for 15 minutes, stirring so they don't stick. They should develop a browned, golden crust.

5. Step 5:

   

   In a bowl, combine the fried eggplant cubes with the chopped herbs and minced garlic.

6. Step 6:

   

   Get the glass jars ready for storing the eggplant. Sterilize the jars and lids ahead of time however you like — in the oven, over steam, in water, or even in the microwave. Pack the eggplant with the herbs and garlic into the prepared jars.

7. Step 7:

   

   Make the brine: pour the water into a saucepan, add the salt, and bring to a boil. Then stir in the 9% vinegar, turn off the heat, and pour the brine over the eggplant. Seal the jars with sterile lids. Turn the jars upside down and wrap them in a towel or blanket until fully cooled. The next day, move the jars to storage.