Eggplants with garlic and chili for winter

Eggplants with garlic and chili for winter

I propose a delicious and simple recipe for eggplants with garlic and chili, perfect for filling your pantry with intense flavors and unique tastes for the cold season. This recipe was passed down by a colleague, and after enjoying the dish several times, I decided to try it myself. Let’s begin our culinary journey!

Preparation time:
- Active time: 30 minutes
- Marinating time: 3-4 hours
- Cooking time (blanching and steaming): 1 hour
- Total time: Approximately 5 hours (including marinating)
- Number of servings: 5 jars (3 of 800 ml and 1 of 400 ml)

Necessary ingredients:
- 1.5 kg eggplants (preferably long and thin for 370 ml jars; thick for 800 ml jars)
- 4 chili peppers (or more if you like it spicy)
- 1 larger head of garlic
- 1 l vinegar for pickling
- 1.3 l water
- Pickling salt (approximately 200 g, depending on preferences)
- Sunflower oil (or olive oil, according to preference)

A bit of history
Eggplants are a versatile ingredient, used in various dishes around the world. Preserving them by marinating with garlic and chili is an old tradition that not only enhances flavor but also keeps the vegetables for winter. This recipe is an excellent way to enjoy summer flavors even in the coldest months.

Step by step

Preparing the eggplants
1. Cleaning and slicing the eggplants: Remove the skin of the eggplants and cut them into slices about 1 cm thick, just as you would for frying. These slices will absorb the flavors and preserve perfectly.

2. Salting the eggplants: Place the eggplants in a large bowl, sprinkling pickling salt on each layer of eggplants. A weight placed on top will help extract water from the eggplants. Let them sit from evening until morning or 3-4 hours to release their juice.

3. Draining the eggplants: After sitting in salt, drain the eggplants of the liquid released. It is important not to rinse them to keep the salt that will help with preservation.

Preparing the spice mixture
4. Preparing the garlic and chili: Peel the garlic and crush it using a garlic press or mortar. Cut the chili pepper into thin slices, leaving the seeds for extra spiciness.

5. Boiling the mixture: In a large pot, add the vinegar and water and bring to a boil. This mixture will help blanch the eggplants and preserve them.

Blanching the eggplants
6. Blanching: Once the vinegar and water mixture is boiling, add the eggplants in batches (about one-third of the amount each time). Blanch them until they change color to a greenish hue, about 2-3 minutes. Remove them with a slotted spoon into a clean bowl.

Filling the jars
7. Preparing the jars: Make sure the jars are clean and sterilized. Add oil to each jar, about 1.5 cm.

8. Layering: Start adding the eggplants to the jar, alternating with garlic and slices of chili. Press the eggplants down well to allow the oil to rise to the surface. The last layer should be eggplants.

9. Topping with oil: If you notice that the oil does not cover the eggplants well, add more oil until the eggplants are fully submerged.

10. Optional: If you wish, you can add an aspirin on top to help with preservation, but I have managed without it.

Preservation
11. Closing the jars: Seal the jars tightly with lids or cover them with plastic wrap.

12. Steaming: Prepare a baking tray, place a cloth on the bottom, then add the jars. Pour warm water into the tray, close to the level of the jars. Cover with a newspaper and place everything in the preheated oven on low heat, allowing them to steam for about an hour. This is an excellent method for preserving dishes without chemical additives.

13. Cooling: After an hour, turn off the oven and let the jars cool in the water. This step helps seal the jars.

Serving suggestions
Eggplants with garlic and chili are wonderful when served as an appetizer, alongside fresh bread or as a side dish for meats. You can pair them with a dry white wine or a pale beer, which will perfectly balance the spicy flavors.

Variations
- Add herbs: You can experiment with different herbs, such as oregano or thyme, to give the dish a different flavor.
- Less spicy: If you are not a fan of spicy flavors, you can omit the chili or use a smaller amount.

Nutritional benefits
Eggplants are rich in vitamins A, C, K, and B6, being low in calories, which makes them an ideal ingredient for a healthy diet. Garlic is known for its antibacterial and anti-inflammatory properties, while chili contains capsaicin, which has beneficial effects on metabolism.

Frequently asked questions
1. Can I use other vegetables? Yes, you can add zucchini or carrots for variety.
2. Can they be stored longer? If you follow the preservation steps correctly, the jars can be stored for up to a year.
3. Can they be frozen? It is not recommended, as the eggplants will change texture.

Regardless of the occasion, eggplants with garlic and chili are an excellent choice to add a touch of summer to your winter. So try the recipe, enjoy every step of the process, and share the flavor with your loved ones!