Marinated eggplant

So, to cook these marinated eggplants, you will need:
• 1 kilo eggplant,

• two large onion bulbs,

• small head of garlic,

• two ... three large carrots,

• mix the sachet of spices "For carrots in Korean",

• 100 grams of vegetable oil,

• three tablespoons sugar,

• one (heaped) salt

• and 50 ml of vinegar.

That's all, so let's get started.
The first thing you need to roast until eggplant soft. To do this, pierce the skin of each with ordinary fork 10 ... 15 times, and bake them in the oven at a temperature of 160 degrees, half an hour.

But don't hurry at the end of this time to get them, let the hour gone, and cool it.
Carrots peel and slice with a knife for vegetables Korean style to long and thin strips. But if not – never mind ordinary grate on a coarse grater. It change the look of our marinated eggplant, the taste is not affected.

The cooled eggplant cut into  thin half-circles.

Onions. Chop it as finely as possible,

but when we put it in hot vegetable oil, it needs to be flavor and aroma.

While onion is not just Golden, and brown well, blend eggplant, carrots, garlic (chop or crush the press), spices, salt, sugar and vinegar together.

The onion gave it all It could,

therefore, carefully (I use an ordinary strainer), fill it, and again mix well.

In principle, in a day, pickled aubergines are ready, and they can be served. But we are preparing them for winter.

And therefore, fill jars with this starter and put to boil. 20 minutes after boiling water,

then take jars out of water, close lids and keep for a month.

That's all, Bon appetit!