Below I will tell you in more detail how to cook stuffed eggplant for the winter. From greens, you can also add cilantro, if you like, and from spices, ground coriander. From this amount of ingredients, 2 cans with a volume of 500 ml are obtained. The appetizer is perfect for a daily menu with boiled potatoes or rice.
Prepare all ingredients.
Wash the eggplants, cut off the tails. Make cuts in the eggplant lengthways, but don’t cut them all the way.
Brush the eggplant with oil. Bake in an oven preheated to 200 degrees for 20-30 minutes.
Remove the eggplants from the oven, add salt and leave for 1 hour under the lid.
For the filling, combine chopped garlic, hot peppers and parsley. Add spices, salt and pepper. Pour in vinegar and some vegetable oil. Stir.
Fill the eggplant cuts with the resulting filling.
Arrange the eggplants tightly in a clean, sterilized jar. Pour hot oil on top.
Cover the jar with a lid. Sterilize 1 hour after boiling in hot water.
Tighten the cover tightly. Turn the jar upside down, wrap it in a towel and leave it until it cools completely.
Stuffed eggplants are ready for the winter.