Quick pickled eggplant with greens and garlic: how to cook

Pickled eggplant is a great summer appetizer that you can prepare very quickly. It can be eaten instead of salads, as well as simply with bread as a main course. You'll need a variety of seasonal vegetables, except for eggplant.

The idea of cooking quick pickled eggplant was published on the Instagram page of a food blogger with the nickname bonitavkusnoo. The dish is perfectly stored in the refrigerator.

Ingredients:

• eggplants - 2.5 kg.
• peppers - 5-6 pcs.
• onions - 4-5 pcs.
• a bunch of greens
• garlic - 1 head

Ingredients for the marinade:

• oil - 1 cup
• vinegar - 300 ml.
• sugar - 3 tbsp
• salt - 0.5 tbsp.

Method of preparation:

1. Peel the eggplant and cut it into 4 pieces lengthwise.

2. Then add three tablespoons of salt per 4 liters of water.

3. Cook for 5-7 minutes.

4. Drain the water and cut the eggplant into cubes. Cut the pepper into strips.

5. Cut the onion into half rings. Chop the greens.

6. Layer the vegetables and greens in the pan.

7. Squeeze the garlic between the layers.

8. Mix all the ingredients for the marinade and pour over the vegetables.

9. Put in a warm place for a day.

10. Then mix, put the eggplants marinated with greens and garlic in jars.

11. Store the appetizer in the refrigerator.

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