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.