Eggplant Salad for the Winter
10 servings
60 minutes
Eggplant is an amazing product, clearly underrated in home canning. Most often in Russia, it is used to make caviar, turning the amazing pulp, in which you can hear something meaty, into an incomprehensible brown mush. We decided to go the British way and spied on how Jamie Oliver marinates English pickles from coarsely chopped pieces of vegetables with an unimaginable amount of spices. This method is especially suitable for eggplant: pieces of eggplant readily absorb the aromas of curry, cumin and mustard and, after marinating in a jar, do not require anything except perhaps a piece of good Borodinsky bread. It will also be good with Italian ciabatta - especially if you sprinkle the slices of bread with olive oil and fry until crispy.
1
Chop the onion into small cubes and fry in vegetable oil until translucent.
- Onion: 2 heads
- Vegetable oil: 5 tablespoon
2
Add mustard seeds and sauté for another minute.
- Mustard seeds: 1 tablespoon
3
Slice the eggplants into half rings, add to the onion, and fry for 10 minutes until soft.
- Eggplants: 1 kg
4
Add spices, vinegar, sugar, and tomato puree. Cook on medium heat for another 10 minutes.
- Curry: 1 tablespoon
- Caraway: 1 tablespoon
- Wine vinegar: 150 ml
- Cane sugar: 200 g
- Tomato passata sauce: 7 tablespoons
5
Place the mixture in sterilized jars and seal with sterilized lids.