Recipe for: Roasted Eggplant in Jars
Ingredients:
- 5 kg eggplants (washed and dried)
- Salt to taste
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Instructions:
- Prick the eggplants: Use a fork or knife to prick the eggplants in several places to prevent them from bursting during roasting.
- Roast the eggplants: Roast the eggplants in a grill or oven until the skin is charred and the flesh is soft.
- Steam the eggplants: Place the roasted eggplants in a pot with a lid and let them steam until the skin is easily peeled off.
- Peel and strain: Peel the eggplants and place them in a colander to drain excess liquid.
- Chop and salt: Chop the drained eggplants into large pieces and place them in a tray. Sprinkle with salt.
- Pack the jars: Pack the eggplant into sterilized 580 ml jars with screw-on lids.
- Seal the jars: Seal the jars tightly with the lids.
- Sterilize the jars: Place the jars in a deep pot lined with a cloth. Add water until it reaches about an inch above the lids.
- Boil: Bring the water to a boil and boil the jars for 25 minutes.
- Cool and store: Remove the jars from the pot and turn them upside down to cool. Once cool, store in a cool, dark place.
Enjoy!
Recipe for: Roasted Eggplant in Jars
