While not all the eggplants have been eaten yet, it’s time to prepare something from them for the winter.
And besides the popular caviar, you can make a very simple, but nutritious and vitamin-rich snack from eggplant, carrots and garlic.
Expert of the online publication "BelNovosti" Yulia Arkhipova - a fourth-class baker told how to cook.
You will need:
- eggplants 3 kg;
- carrots 1.5 kg;
- garlic 1 head;
- water 300 ml;
- vegetable oil 150 ml;
- vinegar (9%) 12 tbsp;
- salt and sugar 3 tbsp. l.
How to cook
1. First of all, you need to prepare the marinade, for which we mix oil, vinegar, salt, sugar and water.
2. Wash the eggplants, cut into medium cubes and boil in salted boiling water for 15 minutes, drain in a colander and leave in a closed container for two hours.
3. Grate the peeled carrots on a coarse grater, and chop the garlic with a knife, then simmer the carrots with garlic in vegetable oil until half-cooked.
4. Place the eggplants and carrot-garlic mixture in layers in a clean container, pour in the marinade and leave for 12 hours.
Then we put it into sterile jars, roll up the lids and put it away for storage in the refrigerator.
Expert: Julia Arkhipova
