Yes, these eggplants for the winter are really awesome! This is a great snack for any festive table. There must be 5-6 such jars in your cellar.
Cooking time 1 hour 15 minutes
Eggplant 8-10 pcs
Onion 2 pcs
Carrots 2 pcs
Tomato paste 100 g
Vegetable oil 50 ml
Head of garlic 1 pc
Parsley (greens) 1 bunch
Sugar (sand) 1 tsp
Wash and dry the eggplants well. Remove ponytails.
Cut each eggplant in half and place on a baking sheet with parchment paper. Bake in an oven preheated to 180 degrees C for 20-25 minutes.
Peel carrots and onions.
Fry finely chopped onions and grated carrots in vegetable oil.
Add finely chopped parsley and grated garlic. Salt a little and stir. Remove from heat and cool.
Place the filling on the eggplant halves and cover with the other halves. Press down a little.
Holding a clean jar horizontally place the eggplants (about 4-5 eggplant slices per jar). Do not tamp.
On top of the can, if there is room left, you can put the rest of the filling.
Boil water in a small saucepan and add tomato paste (at the rate of 0.5 liters of water per 100 g of paste). Salt a little and add sugar (to taste).
Pour the tomato mixture into the jars.
Put to sterilize in warm water. From the moment of boiling, sterilize for 5-7 minutes.
Add vinegar (1 liter jar 1 tablespoon). And roll up the cans. Wrap up under a "fur coat" for a day.
Baked eggplants are ready for the winter. Keep cold.