Marinated Eggplants for Winter
Ingredients
- 3 kg unpeeled eggplants
- 0.5 kg tomatoes
- 100 g garlic
- 1 bunch parsley
Brine for soaking
- 3 liters water
- 1.5 tablespoons salt
Marinade
- 1 liter water
- 50 g salt
- 150 g sugar
- 150 g vegetable oil
- 230 g 5% apple cider vinegar
- 3 bay leaves
- 10 black peppercorns
- 5 allspice peppercorns
Preparation
Wash and slice the eggplants into desired pieces
Prepare the brine by dissolving salt in water and soak the eggplant slices to remove bitterness for about 1 hour
Drain the eggplants after soaking
Prepare the marinade by combining water, salt, sugar, vegetable oil, apple cider vinegar, bay leaves, black peppercorns, and allspice peppercorns in a pot and bring to a boil
Sterilize jars and lids
Pack the drained eggplants into the jars along with tomatoes, garlic, and parsley
Pour the hot marinade over the packed ingredients in the jars, leaving appropriate headspace
Seal the jars and sterilize in a water bath for 15 minutes for 0.5 liter jars
Tips
These eggplants are moderately spicy and aromatic, making them ideal to serve with meat, potatoes, pasta, or simply with bread
