One of the most unremarkable vegetables in the markets of our country are eggplants. Unlike zucchini, not all people grow eggplants at the dacha. For most people, this vegetable is considered even exotic. The
fact is that many people do not know how to cook eggplants and what they can be combined with. However, do not think that eggplant is a complicated vegetable. It is universal, it is used as a garnish to meat and fish.
Let’s tell you how to make an eggplant appetizer.
Ingredients for an eggplant appetizer:
- Eggplants – kg;
- Chili ketchup – 170 g;
- Water – 100 g;
- Sugar – 2 tbsp;
- Salt – tsp;
- Vinegar 6% – 3 tbsp;
- Vegetable oil – 3 tbsp;
- Black pepper – 15 pieces;
- Garlic – 4 cloves.
Preparation of eggplant appetizer:
Cut the eggplants into small pieces. Pour chili ketchup and water into a saucepan, pour sugar and salt. Add vinegar and vegetable oil to the ketchup, black pepper.
Put eggplants in the pot, put on medium heat. Stir eggplants with ketchup, cook for 6-7 minutes.
At this time, finely chop garlic cloves. Once the eggplant boils, cook it until soft, and then add the chopped garlic.
Cook the eggplant in the ketchup for a couple minutes after adding the garlic, and then remove from the heat.
Place the eggplants in a container and send to the refrigerator for 3 hours.
Instead of 6% vinegar you can use 9% vinegar, then you need to take 2 tablespoons.
Be sure to leave the eggplants in the refrigerator so that they marinate better.
