Angys Greek Eggplant in Glass
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 large eggplant (s)
- 4 beefsteak tomato (s)
- 0.25 ¼ cup oil
- 1 medium onion (s), finely chopped
- 0.25 teaspoon ¼ sea salt
- pepper
- 1 teaspoon sugar, brown
- 2 cloves garlic, quartered
Print Recipe
Pin Recipe Instructions
- Wash the aubergines, cut away the stalk and then cut into narrow, long pieces (approx. 1 cm wide).
- Put the oil in a wide saucepan (there should be space for the elongated aubergine pieces in it) and let it get hot, add the onion, fry and add the aubergines, turn them several times and let them fry.
- Wash and dice the tomatoes and add them to the aubergines, as well as the garlic and sugar.
- Everything should simmer together until the eggplants are soft. Season to taste with salt and pepper.
- Layer the aubergine pieces in small (240 or 350 ml) twist-off jars while still hot and close immediately while still hot. Be careful - the eggplants disintegrate easily!
- Last about 4-6 weeks (possibly longer)!
- Tastes very tasty cold on a baguette, as a starter and with a Greek mezzè!
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