Baked eggplants for the winter "Awesome"

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

Vinegar 9%



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.

Bon appetit!