Eggplant for the winter with honey and chili. Evgeny Klopotenko's recipe

Preserved eggplants aren’t just a great antipasti or a snack, they’re also an excellent side dish for meat and fish. I like to make croutons with preserved eggplant slices. If you, like me, love winter barbecue, then this eggplant appetizer is just the perfect addition, trust me.

My recipe turned out to be quite hot, since it contains both garlic and chili pepper. You can adjust the amount of ingredients based on your heat tolerance. Before proceeding to the step-by-step recipe, I will tell you which spices go well with eggplant.

HERBS, SPICES AND OTHER THINGS YOU CAN ADD TO YOUR EGGPLANTS

Cilantro, soy sauce, coriander, sugar, garlic – why choose when you can use them all in one recipe. Try this combination. It’s mind blowingly delicious. Remember that soy sauce contains quite a lot of sodium, so you don’t need to use extra salt.
Teriyaki eggplants are another delicious way to cook this vegetable. Ground black pepper and sesame seeds are just what you need to complete their wonderful flavor.
Oregano, coriander, dill, parsley, dried tomatoes, basil, paprika and nutmeg – you can also try this herb and spice combination.

HOW TO MAKE PRESERVED EGGPLANTS WITH HONEY AND CHILI PEPPER

Preserved eggplants with honey and chili pepper. Delicious and simple recipe: Directions

Step 1

Prepare all the ingredients you’ll be using. Preheat the oven to 200C.

Step 2

Take two baking sheets, line them with parchment paper. Arrange the eggplant slices on the lined baking sheets. Brush the eggplant with a little sunflower oil. Place in the preheated oven for about 20 minutes.

Step 3

Then take 5 cloves of garlic, 2 onions and 1 chili pepper and chop them finely.

Step 4

Saute the garlic, onions and chili pepper in some sunflower oil until everything is fragrant and the onions are transparent.

Step 5

Transfer the baked eggplant slices to a bowl. Add the sauteed onion, garlic and chili pepper. Add 1 tbsp salt, 2 tbsp honey, the chopped dill and 5 tbsp wine vinegar. Stir everything until well-combined.

Step 6

Stir in the sunflower oil. Add the bay leaves, coriander, and clove buds to a dry skillet and toast them over medium heat until fragrant.

Step 7

Divide the eggplants into two sterile 0.5 L jars. Top them with the sunflower oil until the eggplants are fully submerged. Add the toasted spices. Seal shut and store in a cool place.