Eggplant with carrots for winter

Step-by-step cooking

1. Step 1:

   

   How to make eggplant with carrots for the winter? First of all, prepare all the products that are specified in the recipe. Take large carrots and onions, adjust the amount of garlic to your own taste.

2. Step 2:

   

   Peel the onion, carrot and garlic. Cut off the attachment points of the stems from the eggplants. Wash all vegetables in clean cold water.

3. Step 3:

   

   Cut eggplant into medium-sized cubes. Send the blue ones into a deep large bowl, sprinkle with a small amount of salt (1 tablespoon will be enough). Fill it with cold water. Mix thoroughly and leave in this way for 20-30 minutes. This is necessary in order for the bitterness to come out of the eggplant.

4. Step 4:

   

   At this time, grate the carrots on a grater for Korean salads. Pass the garlic through a garlic press. Mix everything well.

5. Step 5:

   

   Cut the onion into thin half rings. Separate each ringlet, as in the photo.

6. Step 6:

   

   Drain the water from the eggplant and squeeze the blue ones with your hands. Heat the refined vegetable oil in a frying pan. Send the eggplants to fry. In order for the eggplants to be fried, and not stewed, fry them in portions over high heat, stirring constantly. I fried in two sets.

7. Step 7:

   

   When the cubes turn an appetizing golden color, remove the eggplants from the heat.

8. Step 8:

   

   Wash the jars and lids thoroughly and sterilize by any method convenient for you. I sterilized it in the microwave.

10. Step 9:

    

    Prepare the marinade. Add water, salt and sugar to the pan. Put on the stove and bring to a boil. When the loose ones are completely dissolved, reduce the flame and leave to boil for 2-3 minutes. At the end, pour in the vinegar and remove the pan from the heat.

11. Step 10:

    

    Put some eggplant on the bottom of each jar.

12. Step 11:

    

    Next, lay the carrots with garlic.

13. Step 12:

    

    Next, make a layer with onions. Repeat all the layers in this way until the jars are filled.

14. Step 13:

    

    Fill the jars with hot marinade.

15. Step 14:

    

    Cover the bottom of a wide saucepan with a thin towel, put jars with salad. Cover the top with lids. Pour warm water over the shoulders of the cans, bring to a boil. Then reduce the flame and sterilize the salad on low heat for about 15 minutes.

16. Step 15:

    

    Next, close the jars with lids. Turn the top upside down and leave under a warm blanket until completely cooled.

17. Step 16:

    

    Done! Store the jars in any cool place.