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Russian · Snacks
Eggplants with Prunes
A savory and aromatic vegetable preserve for the winter, which pairs wonderfully with meat dishes or as a standalone appetizer.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Slice the eggplants into 7–10 mm rounds, salt them, and let sit for 30 minutes. Rinse off the bitterness.
2
Cut the plums in half and remove the pits.
3
Mince the pre-soaked prunes and garlic, and mix with the paste. Add the water.
4
Warm the sauce in pre-heated oil and bring to a boil.
5
Add the eggplants and plums, and simmer for 30 minutes, stirring occasionally.
6
Pour in the vinegar and adjust the seasoning to taste.
7
Pack the hot mixture into sterilized jars and seal tightly.
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