Ogonyok Eggplant

1. 1 Eggplant≈ $4.33 每千克 330 克
2. 2 Bell peppers≈ $6.00 每千克 100 克
3. 3 Garlic≈ $10.00 每千克 15 克
4. 4 Fresh chili包装 100 克 约等于 $1.00 5 克
5. 5 Parsley包装 50 克 约等于 $1.50 8 克
6. 6 Sunflower oil包装 900 毫升 约等于 $3.50 40 毫升
7. 7 Vinegar 9% 20 毫升
8. 8 Sugar 15 克
9. 9 Salt 8 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. 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.