Marinated eggplants with garlic

Spicy, with a sour-spicy taste, not requiring long standing by the stove, marinated eggplants with garlic are suitable for storage in sealed form and for eating right after preparation.

Many prepare eggplants by frying them in oil. But this method is not suitable for everyone. The ideal option is to bake the cut pieces in the oven. Marinated eggplants with garlic will be without an excessive amount of fried oil, which the eggplants so love to absorb.

Yield: 1 jar (0.5 liters).

Cooking time: 60 minutes.

Caloric value: 102 kcal per 100 grams of dish.

Ingredients

• young eggplants - 600 g;
• garlic - 1 medium head;
• vinegar 9% - 75 ml;
• water - 75 ml;
• neutral oil - 75 ml;
• dill - medium bunch;
• rock salt - 7 g + a large pinch for pre-salting the eggplants.

Preparation

1. Prepare the indicated ingredients. Sterilize a glass jar and suitable lid in any way. 2. Cut the eggplants into elongated circles (ovals) about 8 mm thick. Although the shape is not very important here, you can make rounds or even cubes – it's a matter of personal preference. 3. Place the cut pieces in a wide bowl, sprinkle with salt. After about 15 minutes, bitter liquid will be released. Preheat the oven to 200 degrees.

4. Gently squeeze each oval, blot with a napkin, and brush with oil on both sides.

5. Place the prepared pieces on a baking tray lined with kitchen parchment. Send it to the already preheated oven and activate convection.

6. After 20 minutes, the pieces will be beautifully browned and completely ready.

7. In a small bowl, put salt and crush the garlic with a press.

8. Mash the mixture until smooth.

9. Pour in the vinegar, water, and oil. Stir with a spoon.

10. Finely chop the dill.

11. Dip each piece of eggplant into the garlic dressing.

12. Then place them in the jar. If the snack is not intended for long storage, it can be placed in a plastic or better - in a glass container with a lid. Sprinkle layers with dill.

13. Occasionally tamp the eggplants with a small spoon (carefully, so as not to break them). When the container is filled, pour the remaining garlic dressing over the top.

14. If the snack will not be stored for long, place the container in the refrigerator for 20 minutes, after which the eggplants can be eaten. But if you wish to preserve the preparation for winter, slightly cover the jar with a metal lid, place it in a pot on a piece of cloth, and pour in water, not reaching 2 cm to the lid. After boiling, sterilize the preparation for 7 minutes.

15. Tightly screw the jar, turn it upside down, and wrap it in a thick towel for additional thermal processing. After 10 hours, transfer the sealing to a cupboard, where it can last up to a year even at room temperature.

Such a snack can be stored for several months even without sterilization. To do this, close the packed eggplants in the jar with a nylon lid and definitely place them in the refrigerator.

A wonderful addition to any dish - marinated eggplants with garlic. They are so appetizing that they are happily consumed just with a piece of bread. The sharp spicy taste of the preparation leaves no one indifferent, give it a try!

Такую закуску можно хранить несколько месяцев даже без стерилизации. Для этого сложенные в банку баклажаны закрыть капроновой крышкой и обязательно поставить в холодильник.

Прекрасная добавка к любому блюду - баклажаны маринованные с чесноком. Они настолько аппетитны, что их с удовольствием употребляют просто с кусочком хлеба. Острый пряный вкус заготовки не оставляет равнодушных, попробуйте!