Eggplant with carrots

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

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

2. STEP 2

   

   Peel the onions, carrots and garlic. Cut off the attachment points of the stalks from the eggplants. Wash all vegetables in clean cold water.

3. STEP 3

   

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

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 ring as in the photo.

6. STEP 6

   

   Drain the water from the eggplants and squeeze the blue ones with your hands. Heat refined vegetable oil in a frying pan. Send the eggplants to fry. To ensure that the eggplants are fried and not stewed, fry them in batches over high heat, stirring constantly. I fried it in two batches.

7. STEP 7

   

   When the cubes turn a delicious golden color, remove the eggplants from the heat.

8. STEP 8

   

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

9. STEP 9

   

   Prepare the marinade. Add water, salt and sugar to the pan. Place on the stove and bring to a boil. When the bulk mixture is completely dissolved, reduce the flame and leave to simmer for 2-3 minutes. Finally, pour in the vinegar and remove the pan from the heat.

10. STEP 10

    

    Place some eggplant in the bottom of each jar.

11. STEP 11

    

    Next, add carrots and garlic.

12. STEP 12

    

    Next make a layer with onions. Repeat all layers in this manner until the jars are full.

13. STEP 13

    

    Fill the jars with hot marinade.

14. STEP 14

    

    Cover the bottom of a wide pan with a thin towel and place jars of salad. Cover with lids on top. Pour warm water up to the hangers of the jars and bring to a boil. Then reduce the flame and sterilize the salad over low heat for about 15 minutes.

15. STEP 15

    

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

16. STEP 16

    

    Ready! Store jars in any cool place.