Eggplant appetizer with onions

This spicy eggplant and onion appetizer for winter will be a chic addition to any table.

Cooking time 25 minutes


Eggplant 1 kg

Onions 0.5 kg

Vegetable oil 50 ml

Vinegar 9% 2 tbsp. l.

Pepper to taste

Salt to taste


Wash the eggplants well.

Cut into circles.

Add a little salt and fry on both sides in vegetable oil.

Add coarsely to chopped onions and stir fry for another 1-2 minutes.

Add salt and pepper to taste. Add vinegar. Arrange in banks, tamping a little.

Put on sterilization in hot water for 7-10 minutes, from the moment the water boils. Roll up and cool. Put in the cold.

Bon appetit!