Eggplants in honey marinade

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Eggplants in honey marinade

Ingredients

eggplant 1 kg
tomato 0.5KG
Marinade:
honey 3 st / l
9% vinegar 4 st / l
vegetable oil 1/2 cup
garlic 3-4 cloves
basil 3 twigs
salt 3 h / l

Cooking method

  • Cut the eggplants into slices (1cm) and blanch for 3 minutes in boiling salted water. Cool in cold water, drain. Cut the tomatoes into large pieces and place on the bottom of the saucepan, eggplant on top and simmer under the lid until the tomatoes produce juice. Add honey, salt, vinegar, oil and simmer for another 15 minutes. Put basil in 5 minutes, garlic in 1 minute. Roll up in sterilized jars.

Note

I'm not a specialist in photography and the photo is not very aesthetic. But with this appetizer, my husband and I began to love eggplant. Before that, canned eggplants were treated coolly.

Ryzha
And remove the skin from the tomatoes (you can't see the skins in your photo)? And to lay down the basil in what form - fresh cut leaves or a whole branch straight?
Frau
Hello Ryzha!
I'm glad I'm interested in the recipe.
I don't peel the tomatoes.
It is better to cut the basil when there is no fresh basil, I add the dry one.
elinessa
Thanks a lot for the recipe! Last year I did it on trial - I liked it very much! I will definitely do more this year! 😊
Marika33
Frau, I prepared 4 jars of such eggplant this year. Everything fit into the jars, I just tried one piece, which means they will stand, wait until winter, I will unsubscribe when taking a sample. In the meantime, thanks for the recipe, I hope it will be delicious, we respect eggplants in any form!
Eggplants in honey marinade

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