Eggplant with Tomatoes, Garlic, and Vinegar for Winter
A great appetizer you can put up for winter and enjoy any day!
Ellisha
Recipe author
Eggplant with Tomatoes, Garlic, and Vinegar for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 %
1 g
Fats 65 %
11 g
Carbohydrates 29 %
5 g
115 kcal
GI:
100
/
0
/
0
- I found this recipe for eggplant with garlic and tomatoes in a cookbook, and when I made it, it turned out to be a very tasty cold appetizer — great both as a winter preserve and as an everyday dish. The best part is that in winter you'll always have a jar of it on hand. Here's how to make it: wash and peel the eggplant, then boil it for about fifteen minutes in salted water. Drain the eggplant, let it cool, and cut it into rounds; season with pepper and fry in oil in a skillet until done. Press the garlic through a garlic press. Wash the tomatoes and slice them into rounds. Layer everything into jars: first eggplant, then garlic, then tomatoes. Once the ingredients are packed, pour in the juices left over from frying the eggplant. Add the peppercorns, bay leaves, and vinegar. Sterilize for about thirty minutes. Seal with lids, let cool, and store in a cool place. And there you have it — our tasty eggplant with garlic and tomatoes is ready! Enjoy!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black peppercorns - 255 kcal/100g
- Salt - 0 kcal/100g
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