Every Year I Seal No Less Than 30 Jars, and Still in Spring I Regret That I Didn’t Make More. Fried Eggplants in Garlic Marinade — This Is Exactly the Appetizer That Guests Always Ask to Put “One More Spoon”.

What you will need:

• eggplants — 3 kg;
• garlic — 2 large heads;
• parsley — 1 large bunch;
• oil for frying.

For the marinade:

• water — 500 ml;
• vinegar 9% — 150 ml;
• salt — 2 tbsp;
• sugar — 2 tbsp;
• bay leaf — 3 pcs;
• black peppercorns — 8–10 pcs.

How to cook

Cut the eggplants into rounds approximately 1 cm thick, salt a little and leave for 20–30 minutes. Then blot with a paper towel and fry on both sides until a golden crust.

For the marinade mix water, vinegar, salt, sugar, bay leaf and pepper. Bring to a boil and simmer for 2–3 minutes.

Pass the garlic through a press, finely chop the parsley. On the bottom of sterilized jars put a little greens and garlic, then a layer of eggplants. Repeat the layers to the very top.

Pour the hot marinade, cover with lids and sterilize:

• 0.5 l jars — 20 minutes;
• 1 l jars — 30 minutes.

Immediately seal, turn upside down and wrap well until completely cooled.

In a few weeks the eggplants perfectly soak in the aromatic marinade. They turn out tender, piquant, with a rich garlic taste and taste wonderful with potatoes, meat or simply with fresh bread.

And do you like preparing eggplants for winter?