Rinse the eggplant and cut the tails. Cut lengthwise into four parts and then cut another strips in half.
For brine, mix salt, vinegar and add to the eggplant, then pour boiling water so that the water completely covers the eggplant. Cook after boiling for about 5 minutes. Drain and discard the eggplant in a colander.
For pouring, put sweet and hot pepper, as well as garlic in a blender. Kill until smooth, add vegetable oil and vinegar to the prepared slurry.
Place the eggplants in sterile jars alternating with sharp filling so that there are no voids in the jar.
Place eggplant salad in a pot of water and sterilize after boiling water for 20 minutes.
Tightly tighten or roll up the cans. Place the covers down under the covers and leave to cool completely.
Spicy eggplant salad for the winter is delicious with a rich and rich taste, as well as aroma. Cooking such a salad is not too difficult, if you like spicy then be sure to cook this appetizer. Such a salad can be served as a side dish for main dishes, as well as a snack just with bread. To make the salad not too sharp, remove seeds from hot pepper, also adjust the sharpness to your liking. Eggplant appetizer is perfect for any meat dishes.