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It is easy to preserve the taste of eggplants and carrots for the winter - prepare a universal cold appetizer for meat and other dishes. Remember that eggplants are very bitter if you cook them immediately after cutting. Let the cut vegetable "breathe" so that it does not spoil the taste of the whole dish.

Step 1

Sterilize the jars and lids. You can hold them over steam or heat them in the oven for 10 minutes. After the process is complete, do not remove the dishes from the oven so that they do not interfere.

Step 2

Cut the eggplants into 1.5-2 cm thick pieces. They should not be large, but not small either, so that they do not turn into mush.

Step 3

Place the sliced eggplants in an open container (a glass baking dish works well), add salt (1 tsp) and leave for 1 hour to remove the bitterness. After that, rinse and dry them, return them to the baking dish, sprinkle with oil and put them in a preheated oven for 15-20 minutes.

Step 4

Cut the carrots into thin strips - this option is available in food processors. If you don't have one, you can grate the vegetable on a coarse grater.

Step 5

Finely chop the garlic and cut the onion into half rings.

Step 6

Prepare the marinade: boil water in a saucepan, add salt, sugar and do not remove from heat until the sugar dissolves. Then pour in the vinegar.

Step 7

Place the vegetables tightly in sterile jars - in layers or randomly - and pour the marinade over them. Then cover the jars with the preparations with lids, without screwing them on, and place them in a pot with boiling water for 15 minutes. To prevent the jars from bursting, you can put a hot pad or a towel on the bottom of the pot. Then close the lids completely and leave to cool.