Eggplants closed in this way are a preparation for winter salads. Some people may find this product to taste similar to pickled mushrooms, but this opinion is not clear. A simple and unpretentious semi-finished product for preparing a delicious snack. Served with onions and aromatic vegetable oil. For large companies and long gatherings, a 3-liter jar is an excellent container for this preparation, but for a small lunch and one-time use it is better to have several liter jars in reserve.
Whole marinated eggplants for the winter can be served with Korean carrots. Before serving, whole pickled eggplants are first cut lengthwise into two parts and then cut into cubes. They go perfectly with fragrant homemade sunflower oil.
Taste Info Eggplants for the winter
Ingredients
- eggplants – 8-9 kg;
- water – 3 l (this marinade is enough for 3 jars of 3 l each);
- salt (not iodized) – 1 tbsp;
- sugar – 1 tbsp;
- vinegar 9% - 150 ml;
- bay leaf – 5-6 pcs.;
- allspice (peas) – 10 pcs.
How to cook whole marinated eggplants for the winter
Before you begin the cooking process, carry out a series of water procedures with vegetables. During this procedure, carefully inspect each eggplant to identify any damage or signs of spoilage. Assess the degree of spoilage of the product; if it is a small dark spot, then you can completely cut it out and use the unspoiled part for further cooking. If the damage is large, then you should not use such a blue one, put it aside. For selected vegetables, cut off the stems and the opposite part. Fill a large saucepan with 2/3 of the water and place on the fire until it boils. Place the eggplants into boiling water, as much as can fit in the pan and cook for 7-10 minutes. The cooking time will depend on the size of the vegetables; if the blue ones are small, then it is enough to boil them for 7 minutes, and large ones - 10.
When cooked, vegetables will not be completely submerged in water, but will float. And to cook them evenly, turn them from side to side. Another option is to make a small press in the form of a plate with a smaller diameter, into which you can put some kind of weight, so that the eggplants can be completely immersed in water and undergo uniform heat treatment. The last method is better because you don’t have to stand over the fire and constantly monitor this procedure. You can step away and start preparing the marinade. Place all the necessary spices and spices in a clean container, fill with clean water and put on fire.
We don’t use vinegar yet; it needs to be poured in at the very last stage, when the marinade boils and the eggplants are placed in jars.
During boiling, the vegetables changed their color from a beautiful eggplant to brown, and also shriveled, but this is what tells us that they are ready for the next stage of our preservation. Place all boiled vegetables while hot in clean and sterile jars. The vegetables will probably be cooked in parts, so filling the container will be gradual. Arm yourself with tongs or a fork, which will make it convenient to take the hot blue one. Try to place them tightly; tilting the jar can help you straighten them out.
If all the jars are full, the marinade is boiling on the stove, pour in the last ingredient - vinegar. Let it boil and pour spicy boiling water over the preparations to the very top. Immediately roll up and carefully, holding the jar by the lid, turn it upside down. Leave in this position until it cools completely, and then put it in a cool, dark place for further storage.
On a note:
When choosing eggplants, pay attention to their size and elongated shape. Neat and even vegetables are ideal for this preservation.
Store an open jar of whole pickled eggplants in the refrigerator and use for no more than a week, otherwise the eggplants may turn sour.
On the eve of the canning season, every housewife is going to make eggplant preparations for the winter. After all, during the season, vegetables for canning cost pennies, and in winter it’s so nice to open a jar of eggplant for, or just for dinner.
In addition, making your own eggplant preparations is a guarantee of natural and healthy food. After all, canned food manufacturers “sin” to mix in preservatives and dyes so that their products can be stored longer and retain their presentation.
I bring to your attention “Golden recipes” for eggplant preparations for the winter, which have been tested by more than one thousand housewives, and are invariably popular every year.
If you have your own original recipe for preparing eggplant for the winter, do not hesitate to share it in the comments.
Eggplant saute for the winter (you'll lick your fingers)
If you like simple and hassle-free eggplant preparations, then you will definitely like my today’s recipe for eggplant sauté for the winter. We will prepare eggplant sauté for the winter without tedious sterilization, “coat” and lengthy preparation of ingredients. The portion of blueberry sauté for the winter is small, everything is prepared very quickly and simply. And the result...I promise you - you will lick your fingers! Recipe.
Georgian eggplants for the winter
Fried eggplants in spicy adjika with garlic... well, what could be tastier? By the way, Georgian-style spicy eggplants are prepared without sugar for the winter, in case you don’t like sugar in preserving vegetables. Georgian eggplant appetizer for the winter is prepared with sterilization, and it will take more time to prepare the ingredients. How to cook, see.
"Mother-in-law's tongue" made from eggplant for the winter
I dedicate this eggplant recipe to all fans of delicious blue eggplant preparations. Preparing “mother-in-law’s tongue” from eggplants for the winter - what could be simpler? Essentially, these are spicy eggplants in adjika, which I told you about earlier, but still, today’s appetizer “mother-in-law’s tongue” from eggplants is not prepared quite usually. To ensure that the “mother-in-law’s tongue” made from eggplants for the winter would be guaranteed to be delicious, I decided to pre-bake the eggplants in the oven. Interesting? Recipe with photo.
Eggplants for the winter “Ogonyok”
You can see how to cook real Ogonyok eggplants.
Fried eggplants for the winter
If you like savory and spicy snacks, then my today's recipe for fried eggplants for the winter with garlic 100% deserves your attention. My friend advised me to make these canned fried eggplants, and you know, I was very pleased with the result.
Fried eggplants with garlic for the winter turned out incredibly tasty, and are no different from fresh seasonal eggplants. We will be preparing fried eggplants for the winter without sterilization, so get ready to do the preservation very quickly so that you can immediately put the hot jars of eggplant under the blanket. Recipe with photos step by step.
Eggplant adjika for the winter
Just recently I discovered a new recipe – adjika with eggplant. To say it's delicious is an understatement! This is simply amazing, honestly! I am sure that in the winter season such conservation will be very popular. Another plus of this recipe is its ease of preparation. You actually don’t have to fuss with the ingredients for a long time - you just need to grind them in a meat grinder. Recipe with photo.
Eggplant salad for the winter with rice
Let's prepare an eggplant salad for the winter with rice, and the company of proud eggplants and traditional rice will be: tomatoes, bell peppers, onions, carrots and seasonings. This winter salad with rice and eggplant is an excellent appetizer and a complete vegetable dish. Especially a winter eggplant salad for the winter with rice will be relevant during Lent: you just need to heat the contents of the jar and a hearty lunch is ready! Recipe with photo.
Spicy eggplants for the winter in marinade
I begged this recipe for spicy eggplants for the winter from a friend. Yes, yes, she begged for it - once I tried an amazing spicy eggplant appetizer at her place and just disappeared: I liked it so much. But my friend was in no hurry to share the recipe: she apparently wanted to be the unique owner of such a successful recipe. But, in the end, I persuaded her, and a spicy eggplant appetizer for the winter took pride of place in my cookbook. It’s really, really hot thanks to the red pepper and piquant because of the garlic. Another highlight of this appetizer is the delicious marinade with vegetable oil and vinegar. How to cook, see.
Eggplants are like mushrooms for the winter
Did you know that you can close eggplants like mushrooms for the winter? Yes, yes, both their taste and appearance will be very similar to honey mushrooms or boletus. A neighbor shared this recipe with me - she has been preserving eggplants this way for a long time, and this preparation is always one of the first to sell out. Once she treated me to these eggplants fried like mushrooms, and I really liked them. See recipe with photo
Winter salad "ten" with eggplants
Ten salad for the winter with eggplants is so called because to prepare it we need 10 pieces of various vegetables: eggplants, onions, sweet peppers and carrots. The amount of tomatoes for the recipe should be twice as large so that the salad turns out juicy and aromatic. My mother also prepared this delicious salad for the winter. See recipe with photo.
Eggplant salad for the winter “Autumn”
Looking for simple eggplant preparations for the winter? Pay attention to the eggplant salad for the winter “Autumn”. You can see how to prepare an “Autumn” eggplant salad for the winter.
Eggplants for the winter with carrots, onions and garlic “Stripes”
You can see a detailed recipe with photos on how to cook eggplants for the winter with carrots, onions and garlic “Stripes”.
How to freeze eggplants: a proven method with photos
You can see a detailed recipe with photos on how to freeze eggplants for the winter.
Eggplants in adjika for the winter
Do you like hassle-free and simple eggplant preparations? Eggplants in adjika are exactly what you need! You can see a detailed recipe with photos on how to cook eggplants in adjika for the winter.
Eggplant salad for the winter “Vegetable Madness”
You can see the recipe for making eggplant salad for the winter “Vegetable Madness”, with step-by-step photos.
Eggplants for the winter in Korean
You can see how to cook eggplants for the winter in Korean.
Winter salad from eggplant and beans
Do you want to wrap up a delicious blueberry salad for the winter? Then be sure to pay attention to the winter salad of eggplant and beans. The result is excellent: a very tasty salad with eggplants, tomatoes, peppers and beans. By the way, beans go well with blue beans and make the preparation quite filling. I wrote how to prepare an eggplant salad with beans for the winter.
Eggplants in tomatoes for the winter
You can see the recipe for cooking eggplants in tomatoes.
Fried eggplants for the winter with pepper and vegetable sauce (recipe without vinegar)
Cooking such fried eggplants is simple, but quite long: this appetizer is cooked without vinegar, so it has a long sterilization time. Detailed recipe.
Eggplant salad for the winter “Vkusnotiischa”
I have been using this recipe for eggplant salad for the winter for several years now, and every time I am very pleased with the result. Firstly, I like the way of preparing this blueberry salad - it’s simple and fast enough, there is no sterilization, and preparing the ingredients does not take much time. Secondly, the salad turns out to be very bright and appetizing, so you can safely offer it not only to your family, but also to your guests. See recipe with photo.
1. Recipe - eggplant in Armenian
For the Armenian treat, eggplants (7 kg) are cut into strips, salted and placed under pressure overnight.
In the morning, the prepared eggplants are fried in parts in a frying pan (like potatoes),
mixed with separately fried onions (2 kg.),also shredded into strips,
season with chopped garlic (100 g.),
salt, ready-made hop-suneli mixture (to taste)
and simmer for half an hour, stirring the mass.
Then put it in jars and heat them in boiling water for 30 minutes. and seal it.
2. Recipe - Georgian eggplant appetizer
Also, approximately, eggplants are preserved according to a Georgian recipe from the 50s of the last century.
The fruits are cut into circles, salted, kept for a couple of hours so that they release juice, squeezed and fried.
Then they are placed in jars, layered with filling:
chopped walnuts (cup),
onions (200 g), (2 cloves),
cilantro seeds (1 teaspoon),
salt and pepper (to taste).
Pour in wine vinegar (3/4 cup),
top with vegetable oil (2 cm layer).
The jars are heated in a pan of boiling water (30 minutes) and sealed with lids.
Preparing for the winter - the Georgian eggplant recipe is ready. It is better to store in the basement.
3. 3 appetizer of eggplant and pepper
Sweet peppers and eggplants (1 fruit each) for preparing in Azerbaijani style are first baked over a fire and peeled, and the peppers are also peeled.
Tomatoes (2 pcs.), previously scalded and peeled, and onions (heads) are cut into circles and fried in vegetable oil.
Vegetables are placed in a pan in layers, sprinkled with herbs and crushed garlic.
Salt to taste, simmer, and then pack the hot mass into jars.
Seal and allow to cool under a blanket.
4. Preparing eggplant for the winter according to an Italian recipe
Pour sunflower oil into the pan and heat it at intervals of 5 minutes. take turns adding peeled and chopped onions, carrots, sweet peppers, zucchini, eggplants, stirring the vegetables regularly.
When they become soft, add grated tomatoes (without skin), Italian herbs (bought in the store) and cook first under the lid and then without it, stirring the mass regularly.
As soon as it starts to puff a little, add salt and sugar to taste.
For those who like it, you can add a piece of hot pepper.
Quickly pour the mixture into jars, seal them and let them cool, after wrapping them in a blanket.
5. Eggplants marinated like mushrooms
For eggplant mushrooms
4 l. water,
4 kg. eggplant
4 heads of garlic
4 tbsp. spoons of salt
4 tbsp. spoons of vinegar essence
100 gr. vegetable oil
large bunch of dill
Boil water, add salt and essence, medium and equal sized eggplant cubes and leave for exactly 5 minutes. from the moment the liquid boils.
Drain the eggplants in a colander and, after allowing the water to drain, transfer them to an enamel basin.
Chopped garlic (no need to crush), dill and vegetable oil are also placed there.
Mix carefully, pack into clean jars (0.5 l), heat for 15 minutes in boiling water, seal and cool with a fur coat.
6. Pickled eggplants - a simple recipe
Cut off the tails of the eggplants, put them in a saucepan, add cold salted water and bring to a boil (small fruits 4 minutes, large ones 5-7 minutes).
Drain the water, let the eggplants cool and place them in three-liter jars.
Add spices to each jar (1 hot pepper, 3 bay leaves, 4 cloves of garlic, 6 allspice peas), pour boiling water up to the shoulders, leave for 5 minutes and drain the liquid.
Then prepare the marinade (2 liters of water, 150 ml of vinegar, 3 tablespoons of salt),
fill the jars with it, seal them and let them cool under the fur coat.
In winter, eggplants are cut into cubes and seasoned with mayonnaise or vegetable oil with garlic and onions. These eggplants resemble mushrooms in taste and appearance.
7. Korean marinated eggplants
Eggplants (pieces) and peppers (straws) in a 1:1 ratio are separately boiled until semi-soft in boiling water, washed with cold water and squeezed.
Combine the vegetables, sprinkle with vinegar essence, cover with a towel and let stand for a while.
Then add onion cut into half rings (half the weight of eggplants and peppers),
garlic (2 cloves), soy sauce, herbs.
Mix everything, make a hole in the vegetable mass, pour ground red hot pepper into it and pour in hot (heated until smoking) vegetable oil.
Mix again, place in jars and close them with polyethylene (nylon) lids. This eggplant preparation for the winter is stored in the refrigerator throughout the cold period.
8. Eggplant caviar, without salt, vinegar and sugar
The eggplants are wiped with a napkin and baked in the oven at 200* C. until cooked (they become soft and can be easily pierced with a fork).
Then carefully transfer them to a cutting board, cover with another clean board and place a weight (saucepan with water) so that the bitter juice flows out.
The cooled fruits are peeled.
Sweet vegetable peppers are prepared in the same way.
Finally, the tomatoes are poured with boiling water for 3-5 minutes, doused with cold water and the skins are also removed.
First put a layer of tomatoes in a liter jar, then eggplants and peppers, and another layer of tomatoes on top.
The jars are kept in boiling water for 30-40 minutes, rolled up with lids and cooled under a fur coat.
Cooled jars are stored in a cool, dark place.
In winter, the contents of the jar are crushed with a knife, freshly fried onions are added, the mixture is heated in a frying pan for about 10 minutes and seasoned with crushed garlic.
The caviar should have a slight smoky smell.
9. Eggplant "Ogonyok"
According to the recipe for 5 liter jars:
5 kg. eggplant 300 gr. garlic
10 pieces. red sweet pepper
8 pcs. hot pepper
1 kg. tomato
0.5 l sunflower oil
1 cup 9% vinegar salt
1. Peel the peppers, wash the tomatoes, peel the garlic, wash the eggplants.
2. When you peel hot peppers, do it with gloves, otherwise your hands will burn for a couple of days.
3. You need to wash the sealing jars. I wash them with soda, then pour boiling water over them.
I put the lids in a saucepan and also pour boiling water over them.
Now vegetables.
4. Cut off the tail of the eggplants, cut into circles 0.5 cm thick. Place them in a bowl, sprinkle with salt. Leave for 2 hours to remove bitterness.
5. Pour sunflower oil into a cauldron, heat it and fry the eggplants squeezed out of their juice. This way you can fry them faster than in a frying pan.
Using a slotted spoon, remove the fried eggplants and place them in a saucepan, cover with a lid.
This is how we process all eggplants.
Prepare the eggplant sauce.
1. Grind tomatoes, sweet and hot peppers, and garlic.
Put the sauce on the fire.
When it boils, salt it to taste and pour in vinegar. Boil for 5 minutes. Turn down the heat.
2. Pour 2 tbsp into the prepared jars. sauce, lay out a layer of fried eggplants, again sauce, again eggplants.
Fill the jars, cover them with lids and sterilize for 40 minutes.
3. To do this, pour enough water into the pan so that it reaches the middle of the jar. Place a towel on the bottom of the pan. Heat the water and place a jar filled with eggplants in it. The jar is sterilized over low heat for 40 minutes.
4. I do this. I have the sauce simmering on one burner, and jars are being sterilized on the other three.
5. Then roll it up. I also cover the rolled up cans with a blanket. They are further sterilized by slowly cooling. The whole process takes about 4 hours.
If you love vegetable preparations and want to try something new, we recommend that you pay attention to our pickled eggplant recipes. This is a great snack option for your table.
Marinated eggplants - quick, tasty, aromatic! All methods for preparing quick and tasty pickled eggplants
They can be made a little spicier, sour, softer or harder. Knowing how to make pickled eggplants, you can always surprise your guests with something unusual and incredibly tasty. Tender and piquant, they can be in the form of slices, circles, in company with other vegetables or in the form of caviar. Marinating eggplants at home will be a pleasant experience for you, delighting with its genius and simplicity. Even if you think that you are not an ardent fan of this vegetable, try it in this form. Read how to cook pickled eggplants and try new dishes!
Marinated eggplants - delicious and original recipes for a savory snack
Marinated eggplants can be a light side dish for meat, fish or a savory appetizer to be served along with other dishes for a holiday table or everyday meal. The presence of numerous variations of the delicacy will allow everyone to choose the most suitable recipe.
How to pickle eggplants?
Each recipe for making pickled eggplants has both its own individuality and general technological points that you need to remember when starting to prepare the appetizer.
- The eggplants are initially washed, dried, cut into slices of the desired shape and size, or left whole, cutting off the edges.
- Prepared vegetable slices are boiled or fried, mixed with the marinade components and left to soak.
- Delicious pickled eggplants can be whipped up using a quick recipe, or you can prepare a delicacy for the winter for future use.
Recipes for canning eggplants for the winter
Eggplant is everyone's favorite vegetable, which pleases us from August to the end of October. There are many dishes using eggplants. Purchased or grown independently, they are always ready to diversify our diet all year round in a variety of forms.
The best way to preserve eggplants throughout the winter is, of course, canning., the most reliable and proven method used by housewives all over the world. Here you can find several proven recipes for canning eggplant, simple and inexpensive, but very tasty. They will make your menu more varied and rich.
- Eggplants for the winter like grandma's.
- Eggplants in garlic sauce for the winter.
- Stuffed eggplants for the winter.
Eggplants for the winter like grandma's
Everyone remembers from childhood the sour eggplants that grandma made. They remain a favorite addition to fried potatoes today. But doing like grandma and keeping them in a tub is problematic in our time because of the heavy workload of women, but sometimes you really want to get a sour eggplant, pour some butter over it and chop onions into it.
We found a way that made this recipe easier and faster to prepare and is not particularly inferior to the original. We will share this recipe with you.
- Eggplant;
- Salt;
- Sugar;
- Garlic;
- Vinegar;
- Allspice;
- Bay leaf.
As you noticed, there are no exact proportions, the reason is that they are not needed in this recipe, everyone takes as many eggplants as he needs.
Let's start cooking:
Step 1. First, you need to wash the eggplants; you don’t need to peel them, just cut off the stems.
Step 2. Put 5 liters of water on the fire, if you have a lot of vegetables and need more, then put 10 liters. Add 0.5 kg of salt to 5 liters of water.
Step 3. When your water has boiled, put the eggplants in it, keep in mind that they are light and it will be difficult to drown them, you will probably have to put them in more than once.
Let them boil; cook until a match can easily fit into them.
Step 4: Remove the eggplants from the water and place them in a bowl while you prepare the jars.
Step 5. Sterilize 3-liter jars. The lids should also be sterilized.
Step 6: Place a few cloves of garlic in each jar. Bay leaf. Allspice peas.
Fold the eggplants tightly into a jar, as much as will fit.
Sprinkle the following on top of the eggplants:
- 1 tablespoon sugar;
- 1 tablespoon salt;
- 150 g vinegar.
If you want to roll into smaller jars, then separate the ingredients.
Step 7. Put water on the fire, when it boils, pour it over the eggplants. Roll up the jars and turn them over. No need to wrap it up.
Your sour eggplants are ready!
Eggplant in garlic sauce for the winter
A fairly simple and inexpensive recipe. These eggplants will especially appeal to those who love a rich garlic flavor. Goes very well with meat dishes and potatoes. They are very good as an appetizer on the holiday table; men especially love them.
Eggplants of absolutely any size are suitable for cooking; you can use both small and large ones; it’s even better when they are of different sizes.
The biggest plus in this recipe is that eggplants can not only be preserved in this way, but can be consumed without canning, within a couple of hours after preparation. Now we will tell you how to prepare these wonderful eggplants.
To prepare you will need:
- Eggplants – 2 kg;
- Sugar – 100 g;
- Salt – 1 teaspoon;
- Vinegar – 100 g;
- Refined sunflower oil – 200 ml;
- Garlic – 2 heads;
- Ground black pepper – 1 teaspoon.
Let's start cooking:
Step 1. Wash the eggplants. No need to clean, just trim the tails. There is no need to pierce or cut either.
Step 2. Put water in a saucepan on fire which suits you for cooking eggplant. When the water boils, add eggplants to it. Please note that they are lightweight and very difficult to sink in water.
Boil the eggplants Boil them until soft enough for a fork to slide in easily. In this recipe, it is better to overcook the eggplants a little rather than undercook them. When you reach the desired softness, remove them from the water and let cool.
Step 3. While the eggplants are cooling, prepare the sauce. Pour oil, vinegar into a container, add sugar and salt. Peel the garlic and squeeze through a garlic press. Add to the rest of the ingredients and add black pepper. Beat all ingredients thoroughly with a blender or mixer, the mass will be thick and white, reminiscent of mayonnaise.
Prepare garlic sauce Step 4. After cooling, remove the skin from the eggplant. This will be easy to do; it will peel off on its own. There is no need to peel it with a knife, just peel it like boiled potatoes with their skins on.
Peel the eggplants and cut them lengthwise 
Roll the eggplants into rolls and place them in jars You need to lay out the eggplants in layers. Pour sauce over each layer and so on until the jar is full. But do not overfill the jar, you don’t need to put it at the very top because during sterilization the eggplants will rise in the jar.
Pour garlic sauce over each eggplant layer Step 6. When the jars are filled, place them in a pan of water to sterilize. Jars of 0.5 each need to be sterilized for 15-20 minutes.
Step 7. Take out the jars and roll them up. Turn them over and let them cool like that.
If you want to eat them right away, you also need to peel and cut the eggplants. Do not roll them into rolls, but simply lay them out evenly in layers in a container, pour each layer with sauce and put in the refrigerator for 2-3 hours. These eggplants will be spicier than those you close in winter.
Bon appetit!
Stuffed eggplants for the winter
A rather simple and interesting recipe will diversify your winter menu and will be a tasty addition to your favorite fried potatoes, which are especially often prepared in winter. These eggplants will be appreciated by your guests as an appetizer on the holiday table.
For lovers of winter preparations with salted carrots, this recipe will be just a godsend. Today we will tell you how to cook these delicious and unusual stuffed eggplants.
To prepare you will need:
- Eggplants – 2 kg;
- Carrots – 0.5 kg;
- Garlic – 150 g;
- A bunch of parsley;
- Water – 1 liter;
- Salt – 2 tablespoons.
Let's start cooking:
Step 1. It is better to choose eggplants of approximately the same size for this recipe. They need to be washed and the tails trimmed. Prick each eggplant with a fork in several places.
Step 2. Place the water in the pan on the fire to cook the eggplants. Salt the water a little, this will remove the bitterness from the vegetables.
Step 3. When the water boils, put the eggplants in it and boil, be careful not to overcook them, they should become just soft.
Step 4. Remove them from the water and put them under a press. You can do this simply by placing them on the sink and placing a regular cutting board on them, and a three-liter jar of water on top.
Step 5: While your eggplants are draining, prepare the remaining ingredients:
a) Peel the carrots and grate them on a Korean carrot grater; if you don’t have one, you can just use a coarse grater.
b) Peel the garlic too and chop as finely as possible.
c) Wash the parsley and chop finely.
Mix everything in one container so that the products are distributed evenly.
Step 6. Cut the drained eggplants in half, but not all the way. Place a mixture of carrots, garlic and parsley in them. Tie each eggplant with a thread, otherwise the contents will all spill out.
Place the eggplants tightly in a three-liter jar.
Step 7. Add salt to a pre-boiled and cooled liter of water and dissolve it in the water. Pour this brine over our eggplants. Cover the jar with a regular nylon lid. Leave the jar in the kitchen for 2-3 days so that the eggplants ferment. Then we lower it into the basement under the same nylon cover.
Your delicious sour stuffed eggplants are ready!
Bon appetit!
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