Composition / ingredients
Step-by-step cooking
Step 1:
Set of products. We will also need cans with lids for preservation with a total volume of one and a half to two liters. They must be pre-sterilized over steam or in the microwave, the lids should be boiled.
Step 2:
Pour water and vinegar into a large saucepan, add salt, sugar and put on high heat. Bring to a boil.
Step 3:
Cut eggplants into finger-thick cubes.
Step 4:
Lower the eggplants into a saucepan with boiling brine and cook for 3-4 minutes.
Step 5:
At this time, in a large bowl, quickly make a spicy dressing. Cut the chili pepper into circles.
Step 6:
Chop garlic coarsely.
Step 7:
Put in a bowl, pour out the oregano.
Step 8:
Pour in the oil. Mix everything well and jam it, you can use your hand (it's better to put on a glove!)
Step 9:
Eggplants are cooked.
Step 10:
With a slotted spoon, we take out the cooked eggplants and send them directly hot into a bowl for refueling. Mix it up.
Step 11:
Lay out the pickled eggplant with garlic in the prepared jars to the very top, slightly compacting, fill the top with oil.
Step 12:
We seal it, turn the booty up until it cools down completely. Store at room temperature. Successful preparations!
Caloric content of the products possible in the composition of the dish
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Dried oregano - 306 kcal/100g
- Oregano - 306 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Chili pepper - 40 kcal/100g
- Rice vinegar - 20 kcal/100g