Homemade preparations: three eggplant dishes

Eggplant Cold Appetizer

Eggplant Cold Appetizer
Photo: Exmo Publishing


1 kg of eggplants

100 ml of sunflower oil

400−500 g of onion

600 g red tomatoes



1.Rinse the eggplants thoroughly and, after removing the stalks, cut into small (approximately 6 × 6 mm) cubes. Fry in sunflower oil. Transfer to a larger container (it could be a large pan or basin).

2.Chop the peeled onion with a knife and fry it to a slightly golden color. Add to eggplants.

3.Just chop the tomatoes, fry and combine with eggplants and onions.

4.Mix all roasted vegetables, salt to taste. It is possible to season with spicy pepper.

5.Bring mixture to a boil, stirring occasionally.

6.Spread the hot mixture into clean cans, sterilize. (Banks with a capacity of 0.5 liters sterilize 40−45 minutes, with a capacity of 1 liter - 50−60 minutes.)

7.Seal the cans with boiled metal lids. Refrigerate at room temperature.

8.Keep in a cool place.

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