Pickled eggplant is a delicious and spicy appetizer that can decorate any table. It is easy to prepare and perfectly combined with various dishes.
There are many recipes for appetizers of pickled eggplant, which differ in the composition of the marinade and additives. As additional ingredients can be used garlic, herbs, nuts, different types of peppers and other products.
Cooking an eggplant appetizer is not difficult. At the same time, it turns out to be very versatile, suitable for any dish.
Ingredients:
- eggplants – 1 kg;
- red sweet pepper – 120 g;
- hot pepper – 1 pc;
- garlic – 45 g;
- dill, parsley, cilantro – 150 g;
- salt – 15 g;
- sugar – 40 g;
- cold boiled water – 100 g;
- 9% vinegar – 45 g;
- vegetable oil – 250 g.
Preparation of eggplant appetizer:
Cut not peeled eggplants into circles 1.5 cm thick. Finely chop peppers, hot peppers, peeled from their insides
, finely chop dill, parsley and cilantro
.
Pass garlic cloves through the press, add water, vinegar, sugar, salt.
Mix peppers and herbs in a separate container.
In a frying pan in vegetable oil fry eggplants on each side until browned
.
After frying, dip each slice for a few seconds in the marinade of garlic and vinegar.
Place the slices in a shallow but large mold tightly together. Cover the eggplant layer with the mixed greens and peppers.
Continue layering until the eggplant is done. Then pour the rest of the marinade over the eggplants, cover with a lid and leave in the refrigerator for a couple of hours.
You get delicious sweet and sour eggplants. This dish will be a good appetizer for dinner or lunch.
