Eggplants Like Mushrooms for Winter

Ingredients

• Eggplants 1⅕ kg
• Vegetable Oil 5 fl oz
• Garlic 1 head
• Water 0 qt
• 9% Vinegar 5 fl oz
• Sugar 0 oz
• Salt 0 oz
• Bay leaf 2 pieces
• Allspice berries 3 pieces
• Clove 2 pieces
• Mustard Greens ½ spoons
• Coriander essential oil ½ spoons

Step-by-Step Guide

Step 1

Prepare all the ingredients. Sterilize the jars over steam for 20 minutes.

Step 2

Peel the eggplants and cut them into large pieces, about 3 cm on each side.

Step 3

In a large pot, pour in water and add salt, sugar, bay leaves, allspice, cloves, coriander, and mustard seeds. Bring to a boil until the sugar and salt dissolve.

Step 4

Add vinegar to the marinade and stir.

Step 5

Add the prepared eggplants to the pot and cook for 3–5 minutes uncovered, gently pressing them down with a slotted spoon.

Step 6

Turn off the heat, cover the pot with a lid, and let it sit for 10 minutes.

Step 7

Drain the eggplants in a colander; the marinade will no longer be needed. Discard the cloves and bay leaves as well.

Step 8

Finely chop the garlic.

Step 9

In a large skillet, heat all the vegetable oil and sauté the garlic for 30 seconds.

Step 10

Add the eggplants and sauté over high heat for 3–4 minutes, stirring frequently.

Step 11

Place the eggplants into jars, taking care not to pack them too tightly while also avoiding air bubbles. Pour the remaining oil from the pan over them and seal the jars. Turn the jars upside down, wrap them in a blanket, and let them cool completely before storing them in a cool, dark place.

Step 12

Serve the eggplants like mushrooms, with fresh onion or herbs.