pickled whole eggplants
In the East, it is generally accepted that eggplant is a vegetable of longevity. Eggplant improves heart function and activates metabolism. When pickled, vegetables do not lose their beneficial properties at all. Canned eggplant with aromatic herbs may not be not only a wholesome snack, but also a wonderful side dish.
Whole canned eggplant with herbs
For cooking, we need:
- eggplant
- spice
- garlic
- vinegar
- greenery
- chilli
For pickling, take medium-sized fruits, one size, not dented or cracked. Prepare for cans at least 1.5 liters, sterilize them.
Make canned pickled eggplant it is possible so:
Rinse the fruit and cut the stem. Pierce the side with a fork and dip to salted boiling water. Cook vegetables until cooked. Prepare the marinade: add 1 liter of water
- 50 gr salt
- bay leaf
- vinegar 50 ml
Put a clove of garlic on the bottom of the prepared cans leaf, pepper. Lay the “little blue ones” as tightly as possible, sprinkle on top chopped herbs and add a slice of chili pepper. Fill in eggplant marinade, roll up and wrap well until full cooling (about a day). Harvested vegetables will be eat in a week.
The delicate aroma of greenery and the subtle sharpness of chili pepper makes the appetizer is amazingly delicious! When serving, cut “blue” rings, sprinkle with onions or green onions, pour olive oil.
Tasty ideas:
Musaka is good for dinner, but the mushroom eggplant is very good for vodka. Feel free to open the jar. Let everyone think that this is a breast.
