How to cook eggplant for the winter in Georgian: a simple recipe

Eggplant is often associated with an appetizing and caviar-like appetizer. However, there is a way to prepare this vegetable for the winter that will satisfy even the most demanding gourmets.

Read also: Housewives share a recipe for an omelet with zucchini for breakfast

Here's how you can create a real eggplant masterpiece for winter enjoyment with the Georgian recipe shared by Belnovosti.

Ingredients:

• Eggplant - 2 kg;
• Tomatoes - 600 g;
• Bell pepper - 600 g;
• Garlic - 1-2 heads;
• Hot chili pepper - to taste;
• Vegetable oil - 100 ml;
• Table vinegar (9%) - 70 ml;
• Sugar - 150 g;
• Salt - 2 tbsp. l.

Preparation:

1. Wash and dry the vegetables thoroughly. Cut the eggplant into slices and sprinkle with salt, then leave for an hour. Rinse the slices thoroughly with water.
2. Remove the seeds from the bell pepper, chop it, and blend it along with the tomatoes. Pass the garlic through a press.
3. Pour the resulting mixture into a saucepan with a thick bottom, then add vinegar, salt, sugar, and vegetable oil.
4. Bring the mixture to a boil and add the eggplant.
5. Cook over moderate heat, stirring regularly, for 30 minutes.
6. Pour the finished salad into sterilized jars, close them tightly, turn them over, wrap them, and store them after they cool.

Earlier, we wrote about how to preserve pickled zucchini for the winter, which tastes like mushrooms.

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