Eggplants with Carrots for Winter
A spicy vegetable appetizer that will win over the whole family! Eggplants with carrots for winter are not just a snack - they’re a real hit! A perfect side dish, pie filling, or stand-alone appetizer. Easy to prepare and budget-friendly, this recipe is ideal for any home cook.
Updated : 31 October, 2025
Easy
About 1 hour.
Ingredients
Base
1 kilograms
Eggplant
2
Carrot
2
Onion
3
Garlic
40 milliliters
Vegetable oil
Marinade
250 milliliters
Water
1 tablespoon
Salt
5 tablespoon
Sugar
100 milliliters
Vinegar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, prepare all the ingredients listed in the recipe. Choose large carrots and onions, and adjust the amount of garlic to your taste.
Step 2
Peel the onions, carrots, and garlic. Cut off the stems of the eggplants. Wash all the vegetables thoroughly in cold water.
Step 3
Cut the eggplants into medium cubes and place them in a large bowl. Sprinkle with about 1 tablespoon of salt, pour in cold water, mix well, and let stand for 20-30 minutes.
Step 4
Meanwhile, grate the carrots on a Korean-style grater (or a coarse one if that’s what you have). Press the garlic through a garlic press and mix with the carrots.
Step 5
Slice the onions into thin half rings and separate them.
Step 6
Drain the water from the eggplants and gently squeeze out excess moisture. Heat refined vegetable oil in a skillet and fry the eggplants in batches over high heat, stirring constantly, so they fry rather than stew. When golden, remove them from the heat.
Step 7
Wash and sterilize jars and lids using your preferred method (microwave, oven, or boiling water).
Step 8
In a pot, combine water, salt, and sugar, bring to a boil, reduce the heat, and simmer for 2-3 minutes until dissolved. Add vinegar, stir, and remove from heat.
Step 9
Layer the jars: first eggplants, then the carrot-garlic mix, then onions. Repeat until the jars are full. Pour in the hot marinade.
Step 10
Line the bottom of a large pot with a towel, place the jars inside, and cover them with lids. Pour warm water up to the “shoulders” of the jars. Bring to a boil, then reduce heat slightly and sterilize: 0.5 L jars: 10-15 minutes 1-1.5 L jars: 15-20 minutes 2-3 L jars: 20-30 minutes Seal tightly, flip upside down, and cover with a blanket until completely cool.
Step 11
Store the cooled jars in a cool, dark place (cellar, pantry, or insulated balcony). Shelf life - up to 1 year. After opening, keep in the refrigerator for up to 5 days. From this recipe, you’ll get about 1.6 liters of finished product. Enjoy!