Ogonyok Eggplant

1. 1 Eggplant≈ $4.33 per kg 330 g
2. 2 Bell peppers≈ $6.00 per kg 100 g
3. 3 Garlic≈ $10.00 per kg 15 g
4. 4 Fresh chilipack 100 g ≈ $1.00 5 g
5. 5 Parsleypack 50 g ≈ $1.50 8 g
6. 6 Sunflower oilpack 900 ml ≈ $3.50 40 ml
7. 7 Vinegar 9% 20 ml
8. 8 Sugar 15 g
9. 9 Salt 8 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Slice the eggplants¹ into 1 cm rounds, season with 3 g salt, and leave for 20 minutes, then blot with a paper towel.

2. Fry the rounds in 30 ml oil for 2 minutes on each side until golden.

3. Blend or mince the bell² pepper, garlic³, seeded chili, and parsley⁵, then add the sugar, 5 g salt, the remaining oil, and the vinegar. Bring the dressing to a boil and simmer for 3 minutes.

4. Sterilize a 0.5 l jar over steam for 10 minutes and boil the lid for 5 minutes.

5. Layer the eggplants¹ in the jar, spreading each layer with hot dressing, and cover with the lid.

6. Sterilize the jar in a pot of hot water for 15 minutes from the moment it comes to a boil, then seal it.

7. Turn the jar upside down and wrap it until cool. Store in a dark, cool place for up to 12 months, and keep an opened jar in the refrigerator for up to 7 days.