Kherson eggplant - fast and very tasty

Kitchen appliances and utensils:

• electric furnace;
• sterilized jars and lids;
• cutting board and sharp knife;
• several bowls of different depths and sizes;
• oven;
• a baking sheet;
• meat grinder or blender;
• stewpan;
• large pan for sterilization of preservation;
• warm blanket;
• dense fabric;
• can sealer;
• kitchen scales and other measuring accessories.

Ingredients

Step cooking

1. 2.5 kg of eggplants are thoroughly washed with running water, then dried with paper towels. We remove the tail and cut the vegetables into rings, the thickness of which is no more than 5-7 mm.
   
2. Sprinkle the chopped eggplant 40 g of salt and mix them well so that the salty product is evenly distributed throughout all the pieces.
   
3. Lightly grease the baking sheet with vegetable oil, after which we overlap the eggplant circles on the lap.
   
4. We send eggplants to the oven heated to 180-190 ° С. We bake the vegetable until golden brown and almost completely cooked.
   
5. In a small saucepan, mix 200 ml of vegetable oil and 200 ml of 9% vinegar. We send them to the stove, where we bring to a boil. While the liquid is warming up, peel and thoroughly wash 100 g of sweet bell pepper, 2-3 pieces of hot red pepper and 100 g of garlic. Peeled vegetables are cut into large pieces of arbitrary shape and pass through a meat grinder. As soon as the mixture of oil and vinegar boils, lower the vegetable gruel and 40 g of granulated sugar into it. Boil the marinade over medium heat for 4-7 minutes, then remove from the stove and allow to cool slightly.
   
6. We expose on the table pre-sterilized cans and iron lids. At the bottom of the jar, drop a few circles of eggplant, and then pour a small amount of marinade. Spread the vegetables again and pour the brine. Similarly, gradually fill the jar at the very neck.
   
7. The bottom of a large pan, in which we will sterilize eggplant, is lined with a dense rag. On top of it we expose cans with preservation. Pour water at room temperature there. There should be enough water so that it covers the banks to the neck. As soon as the water boils, we reduce the fire to a minimum and sterilize preservation for 10-15 minutes. We roll up the cans with lids and send them to a dark place, where we turn the top upside down and wrap it in a warm blanket.
   
8. We leave the eggplant in this form for the night, and in the morning we transfer it to a cool place for storage until winter.
   

Video recipe

This video shows in detail the entire procedure for preserving eggplant in Kherson style, according to the instructions of the above recipe.