Simple but very tasty billet balaganchika for the winter.
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Eggplant cut lengthwise and crosswise into 8 pieces. To fill with salt, let stand for 2 hours.
Prepare the brine. Sweet, hot peppers and garlic mince.
Add vegetable oil, salt, sugar and vinegar and bring to a boil.
Boiled eggplant (without water), pour brine and cook for another 5 minutes.
Eggplant spread into jars and pour the brine and preserve.