Pickled eggplant with garlic is a popular appetizer, which is characterized by a piquant taste and spicy aroma. Eggplants marinated in this way can become a decoration for any table and diversify the everyday menu.
Eggplants are rich in vitamins, minerals and fiber, and garlic adds spice and health benefits.
Marinating allows you to preserve all the useful properties of vegetables and give them new flavor nuances.
Let’s tell you how to prepare pickled eggplants on your own
Ingredients:
- Eggplants – 1.5 kg;
- Onion – 500 g;
- Garlic – 20 g;
- Vegetable oil – 150 g;
- Salt – 4 tsp;
- Sugar – 1 tsp;
- Hmeli Suneli – 2 tsp;
- Black pepper – 1 tsp;
- Sweet paprika – 1 tsp;
- Spicy paprika – 1 tsp;
- Wine or apple vinegar – 3 tbsp.
Preparation of marinated eggplants:
We peel eggplants so that we get a “zebra”. That is, alternate skin and peeled part of the vegetable. Cut eggplants into small slices, pour salt in a deep bowl. Chop
onions finely, fry until golden in a frying pan with vegetable oil (75 ml). Add sugar to the fried onions and fry for 2 minutes.
Put the onions in a separate bowl. Squeeze the eggplants from excess liquid, put
them
in a frying pan with the rest of the vegetable oil.
Lightly fry the eggplants, put the onions back to them, put garlic cloves through the press into the mixture. Pour into the mixture hopli souneli, black pepper, sweet paprika, spicy paprika. Stew the eggplant for 10 minutes under a lid.
Mix ingredients, add vinegar. Stir ingredients, braise eggplant under a lid for another 5 minutes.
It remains only to lay out the eggplants in jars, pour the tops with the rest of the oil. Close tightly the jars and leave until winter or for 7-8 days.
