Eggplant appetizer, a real find for the winter. The combination of eggplant and vegetables gives excellent results.
Cooking time 45 minutes
Eggplant (small) 3 kg
Bulb onions 4-5 pieces
Carrots 2-3 pcs
Vegetable oil 100 ml
Tomatoes (large) 7-8 pcs
Sugar 1 tbsp. l.
Salt 1 tsp
Vinegar 9% 4 tbsp. l.
Wash the eggplants.
Cut into halves. Arrange on a baking sheet and drizzle with oil. Salt. Put in preheated to 180 degrees C for 15 minutes.
In the remaining oil, fry finely chopped onions and grated carrots.
Add the diced tomatoes. Cook for 10 minutes over medium heat.
Add sugar and salt. Mix. Place the eggplant on top and add the vinegar.
Transfer the eggplants to jars first, and then pour.
Sterilize in hot water 5-7 minutes after boiling.
Roll up and cool.