Whole canned eggplants (Baby eggplants)

Oh my goodness, when I saw these mini eggplants at the market, I went crazy. How can such a cute vegetable be? Obviously, when I got home, I started thinking of a recipe that would leave the eggplant as is, because cutting it up would have stopped inspiring tenderness in diners, and what I'm trying to do is warm people's hearts, as you know.

The thing is, I put together this recipe (are recipes "put together"?) based on one I had—a canned whole eggplant that I'd never made because you can fit two in a jar—and a couple of simple ideas I had in my head. This canned eggplant recipe turned out so, so delicious! The eggplants were tender and delicious, with the intensity of the sun-dried tomato and the crunch of the walnut, which is essential to complete the canning experience. Needless to say, they lasted two days.

Here's the recipe. You can make them with regular eggplants, just add more filling and adjust the cooking time, as larger ones will take longer.

Oh, and one more thing, if you like eggplant recipes, you can check out this eggplant spread, which is delicious and light too!

enjoy it!

Ingredients

• Baby eggplants
• Sundried tomatoes
• Garlic
• Walnuts
• 1 CDA. of sugar
• 2 Cditas. salt
• 1 cumin cdita
• Vinegar
• Water
• Oil

How to make canned eggplants step by step and in a short time

1. The first thing we do is wash the eggplants well and tidy up the stems, which we left intact so they don't fall apart. Cut them crosswise, but not all the way through, like a book. This will prevent the eggplants from falling apart during cooking and ensure they remain tender and cooked for our preserves.
2. We boil them in two parts vinegar to one part water, sugar, cumin, and salt. I used apple cider vinegar, but you can use another. And don't be alarmed by the sugar; they won't be sweet or sour; it only helps preserve them. The boiling time depends on the size of the eggplants. Boil until tender, but be careful not to let them fall apart. In my case, it takes about 10 minutes. We pierce them with a fork and calculate the perfect time.
3. We remove the eggplants, drain them as much as possible without letting them fall apart, and fill the indentation with a very thin slice of garlic, half a soaked sun-dried tomato, and chopped walnuts. I bet you couldn't imagine a canned eggplant with "stuffed" flavors, right?
4. We arrange the eggplants tightly in a sterilized jar, as tightly as possible, being careful not to break them. Once they're all arranged, we cover them well with oil and put the lid on.
5. I leave them for at least 15 days before opening the jar so that the nice canned food can form, allowing all the flavors and seasonings we add to it to fully integrate. You can really notice the difference if you try it freshly prepared or after it's been in the jar for a few days. You can leave them for up to 3-4 months. Once opened, they'll last about 15 days in the refrigerator, but you'll still eat them sooner because they're delicious.

This is how my preserved eggplant turned out.

super original!