Eggplant Slices in Tomato Sauce
Ingredients
- 1 kg eggplants
- 50 g salt
- flour
- vegetable oil
- 250 g onion
- 1 kg tomatoes
- 3 teaspoons salt
- 2 tablespoons sugar
- 2-3 tablespoons 5% vinegar
- greens
- 100 ml boiled water
- several peppercorns
- 2-3 bay leaves
Preparation
Wash the eggplants, slice them into circles, sprinkle with 50 g salt, and let sit for 20 minutes. Then rinse well.
Dredge each eggplant slice in flour and fry on both sides in vegetable oil until golden.
Slice the onion into circles and sauté in vegetable oil until golden.
Wash the tomatoes, grate them to remove the skin, and mix with 3 teaspoons salt, 2 tablespoons sugar, 2-3 tablespoons 5% vinegar, the sautéed onion, greens, 100 ml boiled water, several peppercorns, and 2-3 bay leaves. Boil the mixture for 10-15 minutes.
Add the fried eggplant slices to the sauce and simmer on low heat for another 10 minutes.
Fill warm jars with the hot mixture, cover with lids, and sterilize in boiling water: 40 minutes for 0.5-liter jars and 50 minutes for 1-liter jars. After sterilization, seal immediately and cool. Keep the pot covered during sterilization.
Tips
Store the sealed jars at room temperature.
