Eggplant “Like Mushrooms”

1. 1 Eggplant≈ $4.33 por kg 380 g
2. 2 Garlic≈ $10.00 por kg 8 g
3. 3 Dillpacote 50 g ≈ $1.80 10 g
4. 4 Sunflower oilpacote 900 ml ≈ $3.50 50 ml
5. 5 Vinegar 9% 25 ml
6. 6 Salt 8 g
7. 7 Sugar 8 g
8. 8 Black peppercorns 1 g

Itens em cinza são sal, temperos e tudo o que for menos de 30 g por pote: geralmente você já tem isso em casa, então não está incluso no preço do pote. Açúcar, vinagre e óleo a partir de 30 g estão incluídos no cálculo.

Método

1. Cut the eggplants¹ into 2 cm cubes, season with 4 g salt, and leave for 20 minutes, then squeeze out and pat dry with a towel.

2. Sterilize a 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

3. Fry the eggplants¹ in 50 ml oil in batches for 3–4 minutes, until golden.

4. Bring the water (about 100 ml) to a boil with the remaining salt, sugar, and pepper, then pour in the vinegar.

5. Mix the eggplants¹ with the minced garlic² and dill³, pack tightly into the jar, and pour over the hot marinade.

6. Cover with the lid and sterilize in a pot of hot water for 15 minutes from the moment it comes to a boil.

7. Seal the jar, turn it upside down, and wrap until cool. Store in a cool, dark place for up to 12 months; refrigerate an opened jar for up to 10 days.