There are a great many eggplant dishes. It is understandable, this amazing product, which came to us from Central Asia, is combined with almost any national cuisine by its taste. Eggplant is used for everything: caviar, rolls, cutlets, pancakes. And much more.
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And today we will reveal here a simple recipe for making pickled eggplants. To many, such a dish (in its final form) resembles the taste of very delicate forest mushrooms. In general, this is a tasty and rather easy-to-prepare food that can be consumed immediately or prepared in jars for the winter.
Pickled eggplant
Required products:
- - eggplant (small) - 2 pcs., - odorless sunflower (or olive) oil - 100 ml, - garlic cloves - 5 pcs., - laurel leaf - 2 pcs., - vinegar - 70 ml, - sugar - 1, 5 hours l., - salt -1.5 tsp. l., - paprika, coriander - a pinch.
Cooking method
- We wash all available eggplants, dry them and cut them into small pieces. You can show your imagination here and make them into small pieces or beautiful cubes.
- Sprinkle the cut pieces with salt. This is to get rid of the eggplant bitterness. Wait a while (20-25 minutes), the eggplants should let the juice go, which will not be enough, but all the bitterness will come out with it. Then gently rinse the salt cubes off and squeeze out gently.
- Prepare the marinade while you wait for the eggplant juice. Do not spare spices in it, because without them your appetizer will not turn out very tasty. Therefore, we take a large bunch of dill, wash it, dry it and cut into small particles. Peel and chop the garlic cloves. For those who don't like getting their hands dirty, we recommend pressing the garlic from the kitchen press directly into the marinade itself.
- Now choose the spices you will use to make the eggplant marinade. You can substitute black pepper for allspice, but then the eggplants will turn out to be more spicy.
- We put all the seasonings, as well as the garlic with dill, in a saucepan. Pour filtered water, vegetable oil and vinegar there. We mix everything.
- We put the saucepan with the marinade on the hotplate. When the liquid boils, pour the dried eggplant pieces into it. Mix everything again.
- With a lid loosely over the saucepan, cook the eggplants over the heat for 8 to 10 minutes. Then remove the container from the stove.
- If you want to try the appetizer right away, let the eggplant steep a little in a fresh marinade.
- Well, if you cooked them for the winter, then quickly put everything in sterilized jars and tighten the lids.
- Place the eggplant jars upside down and wrap them up with something.
- When the pickled eggplants are completely cool, put them in a pantry or other storage area.
Pickled eggplants are ready! Bon Appetit!
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Read also about Dutch tomatoes in the following article:Super early Dutch tomatoes for the greenhouse