Eggplant “Like Mushrooms”

1. 1 Eggplant≈ $4.33 每千克 380 克
2. 2 Garlic≈ $10.00 每千克 8 克
3. 3 Dill包装 50 克 约等于 $1.80 10 克
4. 4 Sunflower oil包装 900 毫升 约等于 $3.50 50 毫升
5. 5 Vinegar 9% 25 毫升
6. 6 Salt 8 克
7. 7 Sugar 8 克
8. 8 Black peppercorns 1 克

灰色的是盐、香料以及每罐用量不足30克的配料：这些家里通常都有，不计入罐子价格。用量30克及以上的糖、醋和油已计入价格。

做法

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.