Fried eggplant in tomato sauce

Kitchen appliances and utensils:

• hob or stove;
• aerogrill (if any);
• pan;
• pan;
• measuring cup or kitchen scale;
• tea spoon;
• tablespoon;
• knife;
• kitchen spatula;
• cutting board;
• jar and lid.

Ingredients

Step cooking

Vegetable preparation

1. Rinse about 3-4 tomatoes (500 grams). Rinse the eggplant. They will need 600 grams. Cut the eggplant into quarters, 1-1.5 centimeters thick.
   
2. Peel and chop the garlic. Add it to the dish to taste - from 2 to 4 cloves.
   
3. In a small pot, draw water and bring it to a boil. Use a sharp knife to make cuts on the skin of each tomato.
   
4. Place the tomatoes in boiling water for 1 minute. This is done so that the peel from the tomatoes can be easily removed.
   
5. Remove the tomatoes from the water. Let them cool slightly and peel them.
   

Stewing Eggplant

1. Pour vegetable oil into a hot pan and place the chopped eggplant.
   
2. While the eggplants are fried, chop the blanched tomatoes, mix with garlic and send to a small saucepan, in which you will stew them later.
   
3. In chopped garlic tomatoes, add 2 tablespoons of tomato paste. Mix well.
   
4. Also add 1-2 tablespoons of unrefined aromatic vegetable oil and fried eggplant to the pan.
   
5. Put the pot on the fire. Simmer for 5-7 minutes over low heat.
   
6. After 2-3 minutes, add 20 milliliters of vinegar, three peas of allspice and black pepper peas. Simmer for another 3-4 minutes and remove the pan from the stove.
   
7. Chop dill (to taste) and chop into eggplant. Mix well.
   
8. Add 0.5 teaspoon of salt and 1 teaspoon of sugar to the pan.
   
9. It's time to put the fried eggplant in tomato sauce in a jar. Memorize the jar with eggplant for about half, then add 1-2 sprigs of thyme and fill the jar to the end. Cover the jar with a lid.
   

Pasteurization

1. For pasteurization, send the jar to the grill for 15 minutes at a temperature of 150 degrees. If you do not have an air grill, then use the classic way. Place a cloth or towel on the bottom of a wide pot of water. immerse the jar in water (water should not completely cover the jar). Bring water to a boil and sterilize eggplant for 15 minutes.
   
2. Using a tack, carefully remove the eggplant. After the eggplants have cooled, they can be moved to a storage place. They can be stored for up to 6-8 months in the refrigerator or at room temperature.
   

Video recipe

If any of the processes has remained incomprehensible to you after reading the instructions, then check out this video, which shows in detail the recipe for making fried eggplant in tomato sauce.