Pickled roast eggplant recipe

  • Cook Time
    40 mins
  • Serving
    2
  • Difficulty
    Easy

Autumn is when we usually enjoy the rich bounty of the eggplant harvest. They can be added to salads, baked in the oven and on the grill, made into creamy soups, used in sauces for meat and fish-based dishes, or simply fried in slices in a pan then used to make rolls with cheese filling. But most importantly, eggplants can be pickled and stored for the winter. There are a lot of recipes. Today we’ll make a savory fried eggplant with chili, garlic and bell peppers. And here’s a life hack straight away: you can jar up part of it for winter, and leave part in the refrigerator and enjoy this delicious dish immediately after making it. Roasted eggplants are a perfect side dish for meat and fish dishes. I especially recommend taking them with you to the winter barbecue.

Before moving on to the step-by-step recipe, I will share some cooking tips.

HOW TO MAKE DELICIOUS ROAST EGGPLANT THAT WILL LAST ALL WINTER

Eggplants. Choose identical and small eggplants that will fit in the jar. I like to make half-liter jars to open and eat in one go. If you have a large family, you can also stock up on large liter jars. Before frying the eggplants, cut them into equal rings and season with table salt. Iodized salt and sea salt are not used when making preserves.

Bell peppers. In the recipe for roasted eggplant, one of the most important ingredients are bell peppers. You can use any color. You can even mix several colors – this way the dish will look simply beautiful when served. But I had a red bell pepper, so I used only it.

Chili and garlic. For 2 1/2 liter jars, I used 2 chili peppers and 1 whole head of garlic. If you want the eggplant to be less spicy, simply reduce the amount of these ingredients to your taste. You can use, for example, one chili or even half and a couple of cloves of garlic.

HOW TO MAKE PICKLED ROASTED EGGPLANTS

Ingredients

For 2 half-liter cans:

Pickled roast eggplant recipe: Directions

Step 1

Take your eggplants (they should be roughly the same size), wash them and cut into slices of the same size. Mine were about 1 cm thick. Now you need to sprinkle them liberally with salt so that the eggplants will start releasing their juice. Let them rest for about 15 minutes. Meanwhile, prepare your sterile jars.

Pickled roast eggplant 1
Pickled roast eggplant 1
Step 2

While the eggplants are resting, make the dressing. Take 2 chili peppers, remove the stems and seeds, peel 1 head of garlic and peel the bell peppers and chop them into about 4 pieces.

Pickled roast eggplant 2
Pickled roast eggplant 2
Step 3

Blend the vegetables in a kitchen processor or a powerful blender, or simply pass them through a meat grinder. Add 1 tsp salt, 6 tbsp vinegar and 100 ml water to the resulting vegetable paste and mix everything well.

Pickled roast eggplant 3
Pickled roast eggplant 3
Step 4

Drain the liquid the eggplants have released, and pat them dry with a paper towel. Then, sautee the eggplant slices for 2 minutes on each side in a skillet with a little sunflower oil. Add more oil to the skillet as you go along, as the eggplants will absorb a lot of it.

Pickled roast eggplant 4
Pickled roast eggplant 4
Step 5

Pack a layer of the fried eggplant slices into the prepared sterile jars. Then add a layer of dressing, alternating as you go along: layer of eggplant, layer of dressing, etc. Fill the jars to the top and press down a little so that everything is nicely packed in. Seal the filled jars and store them in a cool place.

Pickled roast eggplant 5
Pickled roast eggplant 5
Cooking is easy!

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