Recipe Canned eastern eggplant
Preparation time:
30 min
Heat treatment time:
2 h 30
Shelf life:
Conserver 12 mois au frais (<6°C)
Ingredients
Number of persons: 4 à 6 personnes
Preparation
- 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.
