Eggplant for the winter with honey and chili: Yevhen Klopotenko shares his original recipe

Eggplant is one of the most delicious vegetables. It can be used to prepare many delicious dishes, from salads, and caviar, to stuffed rolls, and casseroles. They can also be deliciously pickled, canned, and even made into cutlets.

Culinary expert Yevhen Klopotenko shares on his website a recipe for delicious canned eggplant with chili and honey, which will be very spicy and moderately hot thanks to the honey.

Ingredients:

• eggplants - 1 kg

• honey - 2 tbsp
• sunflower oil (+for frying vegetables and greasing eggplants) - 150 ml

• salt - 1 tsp.
• bay leaf - 4 pcs.
• dill - 10 sprigs

• cloves - 4 buds
• coriander - 1 tsp.

• wine vinegar - 5 tbsp.
• chili pepper - 1 pc.

• garlic - 6 cloves.

• onions - 2 pcs.

Method of preparation:

1. Wash, dry, and cut the eggplant into slices, brush with oil, and place on a baking sheet. Dry in the oven for 20 minutes at 200 C.

2. Finely chop the garlic, onion and chili. Fry until golden brown.

3. Put the finished baked eggplant in a bowl, add the roasted onion, garlic, and chili pepper, add salt, honey, chopped dill, and wine vinegar, and mix.

4. Marinade: add sunflower oil, bay leaf, coriander, cloves to a saucepan and heat well.

5. Take sterile jars and lids, put the hot eggplants in them, pour the sunflower oil and spices on top, close the lids and turn them over.