In addition to zucchini, many grow eggplants in vegetable gardens. This vegetable is less popular in our country. However, this does not reduce its positive effect on the body. Therefore, it is worth reconsidering your attitude to this vegetable and try to competently and deliciously prepare it.
In stores, eggplant dishes and the vegetable itself are quite expensive. Therefore, in the summer season it is recommended to grow and consume the vegetable in large quantities. About how to cook eggplants we will tell you in detail.
Ingredients of fried eggplants:
- Eggplants – 700 g;
- Vegetable oil – 60 ml;
- Water – 60 ml;
- Apple cider vinegar 5% – 60 ml;
- Paprika – 1/4 tsp;
- Ground black pepper – 1/4 tsp;
- Honey – tsp;
- Salt – tsp;
- Lemon juice – tbsp;
- Lemon zest;
- Garlic – 3 cloves;
- Parsley – 100 g.
Preparation of fried eggplants:
Remove the stalk from the eggplants and cut into large cubes. In a separate bowl combine vegetable oil with apple cider vinegar and water.
Pour paprika, ground black pepper and salt into the vinegar and oil mixture. Finely mince the garlic cloves and parsley. Add honey and lemon juice to the marinade
. Mix the minced garlic with the parsley and lemon zest. Pour the parsley and garlic mixture into the marinade and mix thoroughly.
Heat vegetable oil in a skillet over high heat. Fry the eggplants until golden, stirring constantly.
Eggplant inside should remain elastic. Do not forget to salt the eggplants while frying
. Put the fried eggplants in a deep glass container, pour the marinade. Let the eggplants cool down, mix thoroughly.
Leave the eggplants in the refrigerator for half an hour.
Fried eggplants are recommended to serve cold. Otherwise, the dish will be less flavorful and rich.
