Garlic Stuffed Eggplants Preserved in Tomato Sauce
Small eggplants stuffed with whole garlic cloves, roasted until soft, then packed into jars with seasoned tomato puree and sealed for long storage.
Equipment
- 1 | Baking sheet | lined with parchment
- 1 | Pastry brush |
- 1 | Large pot | for water bath
- 1 Tongs
- 6 | Glass jars | sterilized
- 1 | Ladle |
Ingredients
- 12 | | small eggplants |
- 2 | heads | garlic | cloves peeled
- 4 | cups | tomato puree |
- ¼ | cup | olive oil | plus extra for brushing
- 1 | tbsp | coarse salt |
- 2 | tbsp | fresh herbs | optional for stuffing
Instructions
- Wash eggplants and make a deep lengthwise slit in each.
- Stuff each slit with several peeled garlic cloves.
- Combine tomato puree, olive oil, and coarse salt in a pot.
- Arrange stuffed eggplants on a baking sheet and brush with oil.
- Roast until soft and slightly collapsed.
- Pack roasted eggplants into sterilized jars using tongs.
- Cover completely with the tomato sauce, leaving headspace.
- Process jars in a boiling water bath to seal.
- Cool completely and check seals before storing.
Notes
Always use sterilized jars for safe preserving.
Store sealed jars in a cool dark place for up to one year.
Refrigerate after opening and use within a few days.
Small firm eggplants hold their shape best during roasting.
Store sealed jars in a cool dark place for up to one year.
Refrigerate after opening and use within a few days.
Small firm eggplants hold their shape best during roasting.