Fried Eggplant with Garlic for Winter

Cooking method

1. Step 1:

   

   Gather all the ingredients. This appetizer is best made in early fall, when small, firm, locally grown eggplants are plentiful. Their skin should be matte rather than glossy, and they should feel firm and be on the small side. Any vegetable oil will do, refined or not. If you like flavorful oils, you can use an aromatic unrefined sunflower oil or olive oil.

2. Step 2:

   

   Wash the eggplants well, ideally with a special vegetable brush and produce wash. Slice them lengthwise into thin planks about ⅛ inch (3 mm) thick. I like thin eggplant slices — they come out crispier when fried.

3. Step 3:

   

   Put the sliced eggplant in a deep bowl and salt it.

4. Step 4:

   

   Set a lid or plate on top and weigh it down with something. I used a three-quart jar of pickles.

5. Step 5:

   

   Leave the eggplant under the weight for about 6 hours, or overnight. See how much liquid it releases. This step draws out the bitterness from the eggplant.

6. Step 6:

   

   Prepare the jars you'll pack the eggplant into. Wash them well and sterilize them, either in the microwave or the oven. I put a spoon in each jar (so it won't crack) and pour in boiling water, let it sit for 5 minutes, then drain. For the lids, boiling them for about 5 minutes is enough.

7. Step 7:

   

   Drain off the liquid the eggplant released and pat the slices dry with paper towels. Heat the oil in a skillet and fry the eggplant slices in batches, 2–3 minutes per side. Pack the fried eggplant into the sterilized jar right away, tamping it down tightly.

8. Step 8:

   

   Fill the jar with fried eggplant. Add 1–2 cloves of garlic, halved, on top. If the oil doesn't reach the shoulders of the jar, bring more vegetable oil to a boil and top off the jar. I close the jar right away with screw-on lids, but you can also seal it with a canning tool. No processing is needed. I store this in a cool place, ideally a cellar or the refrigerator.

9. Step 9:

   

   If you can't store the jars in the refrigerator, add a teaspoon of 9% vinegar right into the jar before sealing it. Then you can safely keep it at room temperature. Opening a jar of this in winter is absolutely finger-licking good! Enjoy!