Canned eastern eggplant

Side dishes

Préparation

30 min

Traitement thermique

2:30 a.m.

Temps de conservation

12 months in a dry and fresh place (<6 c °)

You have two questions: you do not know how to keep the eggplant and you find them rather bland? Discover these jars eggplant, which happen to be a delicious vegetable recipe: eggplant with oriental.

For how many ?

The jars Le Parfait Super> Bocal - 0.50 L (diameter: 85)

Ingredients

Eggplant

1 kg

Onion

250 g

Tomatoes

250 g

Garlic

2 pod

Vinegar

Salt

1 pinch

Pepper

1 pinch

Steps

Cut the eggplants into thick slices under water, then arrange them in a dish by covering them with vinegar water, at the rate of two tablespoons of vinegar per liter of water, for 10 minutes.
Wash the tomatoes and cut them in 4. Peel and mince the onions. Peel and crush the garlic cloves.
Drain the eggplant then cook all the vegetables together for 15 minutes. Salt and pepper.
Fill the jars up to 2 cm from the edge.
Close your jars and start the heat treatment process (sterilization) for 2:30 to 100 ° C.

Rate this recipe

3 comments

- Le Parfait
- October 21, 2025 at 2:03 pm
Bonjour
Tremper les aubergines au préalable dans de l’eau vinaigrée permettra aux légumes de ne pas noircir car l’aubergine une fois découpée a tendance a s’oxyder !
- Trousse
- October 20, 2025 at 9:30 am
C’est une recette simple qui est en train de cuire et de stériliser je suis impatient d’ouvrir le premier bocal
- Ruau
- October 8, 2025 at 10:32 am
Bonjour je voulais juste savoir pourquoi faut-il faire tremper les aubergine 10min dans de l’eau vinaigré ?

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