Pickled eggplant is a dish that has gained popularity in the cuisines of many countries due to its rich flavor, healthful properties and versatility in use.
Eggplant, also known as “blue”, is a rich source of vitamins, minerals and antioxidants
.
They contain B vitamins, vitamin C, potassium and manganese, as well as fiber, which helps normalize the digestive system.
Pickled eggplants can serve as an independent snack, be included in salads, sandwiches or side dishes, as well as accompany meat and fish dishes.
They are perfectly combined with other vegetables, herbs and a variety of sauces.
Ingredients:
- Water – 400 ml;
- Vinegar 9% – 5 tbsp;
- Salt – 2 tsp;
- Pepper – ½ tsp;
- Vegetable oil – 50 ml;
- Sugar – 2 tbsp;
- Eggplants – 3 pcs;
- Red sweet pepper – 2 pcs;
- Carrots – 2 pcs;
- Garlic – 10 cloves;
- Dried herbs – 4 tbsp;
- Green onions – a bunch.
Preparation of marinated eggplants:
Cut eggplants into small plates, put them in boiling salted water for 3-4 minutes. Tip the eggplants in a colander and let the excess water drain off.
Grate carrots on a coarse grater, cut a thin strip of red pepper. Do not dice the peppers. Shinkuem green onions, mix with carrots, peppers and dry herbs.
Pour vegetable oil to the vegetables, pour sugar, black pepper and salt. Mix all the components, add eggplant
. For the marinade, pour the marinade into slightly boiling water. Then pour the marinade into the vegetable mixture so that the liquid is not above the vegetable mass.
Leave the marinated eggplants to cool for 2 hours.
You can serve the dish to the table immediately or put it in the refrigerator for storage.
