How to Preserve Eggplant: A Delicious Recipe for Eggplant in Jars

Preserving eggplant in jars is a great way to enjoy this versatile vegetable year-round. Follow this simple recipe to create a flavorful eggplant dish that can be used as a salad, side dish, or addition to various meals.

Ingredients and Equipment
1 liter of water
2 bay leaves
Peppercorns
Eggplants (amount based on your preference)
Fresh parsley
Garlic cloves
80 ml cold-pressed olive oil
4 tablespoons vinegar
Salt
Clean jars with lids
Large pot
Strainer
Saucepan
Step-by-Step Process
Prepare the Boiling Water: Pour 1 liter of water into a large pot. Add 2 bay leaves and a handful of peppercorns. Bring the water to a boil.

Dice the Eggplant: While waiting for the water to boil, dice the eggplant into uniform pieces. This ensures they cook evenly.

Cook the Eggplant: Once the water has reached a rolling boil, carefully lower the diced eggplant into the boiling water. Cook for 3 minutes.

Drain and Cool the Eggplant: Using a strainer, remove the eggplant from the boiling water and let it cool.

Prepare the Dressing: While the eggplant cools, finely chop fresh parsley and garlic. Combine them in a bowl with 80 ml of cold-pressed olive oil and 4 tablespoons of vinegar. Stir the mixture well.

Season the Eggplant: Once the eggplant has cooled, sprinkle it with a spoonful of salt. Add the prepared dressing and mix thoroughly to ensure the eggplant pieces are well-coated.

Jar the Eggplant: Transfer the seasoned eggplant into clean jars. Make sure to pack the eggplant tightly but leave some space at the top. Wipe the rims of the jars with vinegar to ensure they are clean before sealing them with lids.

Pasteurize the Jars: Place the sealed jars in a saucepan and fill it with water up to the height of the jar lids. Bring the water to a boil, then reduce the heat to maintain a gentle simmer. Pasteurize the jars for 25 minutes. Allow the jars to cool gradually in the water before removing them.

Store and Enjoy: Once cooled, store the jars in a cool, dark place. The preserved eggplant can be used as a salad, a side dish for meats, or an addition to various dishes.

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