Eggplant with hot pepper for winter

1. First, I wash the eggplants under running water. Dry it. Cut off the ends on both sides. Cut the vegetables into even circles. The thickness of the circles is about 1 centimeter. It is not necessary to cut too thinly.

2. We put the eggplants in a deep bowl. Generously salt, mix. We leave the vegetables for half an hour. During this time, the eggplants will release the juice, and with it the inherent bitterness and excess moisture will go away.

3. The hot pepper is mine. Cut into small cubes. If you do not want the dish to be too hot, you need to remove the seeds from the pepper. Peel the garlic. Rub the cloves on a fine grater. You can also pass them through the press.

4. We dry the eggplants with paper towels. We do this with each circle, carefully removing salt and moisture. If you do not remove moisture, hot oil will shoot when frying.

5. Fry the eggplants in vegetable oil until golden brown on both sides. The fire must be made maximum. And the frying pan should be cast iron, with a thick bottom. Fry the eggplant circles in batches so that they are not cramped.

6. Combine garlic gruel with vinegar. Add sugar to this mixture to taste. We put the eggplants in pre-sterilized jars in one layer. Pour garlic filling, sprinkle with chopped hot pepper. Another layer of eggplant. Thus we fill the jars.

7. Pour a couple of tablespoons of vegetable oil on the surface. We roll it up hermetically. We turn the blanks upside down and wrap them in a blanket.

The question may arise here quite justifiably: Why insulate the blanks? So the eggplants will be better soaked in the taste of the dressing. Under the blanket, they will slowly cool down and actually continue to cook.

8. After a day, we transfer the cans for storage in the cellar or in the basement. After all, the best place to store it will be a dark, cool room.

Have a pleasant tasting!