Canned Eggplant for Winter

Ingredients for the Winter Eggplant Canned Recipe

• 1 kg eggplant
• 1 kg tomatoes (Juicy and If you choose large edible tomatoes, it will taste better.)
• 1 tablespoon of oil
• 1 or 2 heads of garlic (The more the more good.)

How to Make Winter Eggplant Canned Recipe

1. First, peel the eggplants and cut them into cubes. < li>Leave it in plenty of salted water for half an hour so that the bitterness goes away and it does not turn black.
2. Meanwhile, peel the tomatoes and chop them into cubes.
3. Chop the garlic too.
4. Then before. Add oil and then aubergine, tomato, garlic to the pot in order.
5. The eggplant will die a little, but do not melt it too much.
6. Let the tomatoes release their juices well.
7. Stirring from time to time cook. It takes 20 minutes.
8. Then put the new jar lids in boiling water and bring to a boil. Let the pots and lids bubble up at the same time.
9. Then fill the jars, close the lids tightly and turn them upside down.
10. Cover, too. Wait a day. Bon appetit.

• You should soak your eggplants in salted water to remove the bitterness.
• You can use canned aubergines for the winter to make any food you want. < li>You should fill the eggplants in cans while they are hot. Then you have to turn your cans upside down so that the lids are vacuumed.

• You should make your own can of roasted eggplant, which you can make your salad and appetizers, and make your life easier. You can easily make roasted eggplant, which will always be at hand and will help you in making various flavors.