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.
Recipe for pickled eggplant
Source: Screenshot of a post on the Instagram page of a food blogger with the nickname bonitavkusnoo
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:
Eggplant for cooking
Source: pixabay.com
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.
Peppers for cooking appetizers
Source: Pixabay
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.
Onions for making appetizers
Source: Pexels
6. Layer the vegetables and greens in the pan.
7. Squeeze the garlic between the layers.
Garlic for cooking
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8. Mix all the ingredients for the marinade and pour over the vegetables.
9. Put in a warm place for a day.
Oil for cooking
Source: eatthis
10. Then mix, put the eggplants marinated with greens and garlic in jars.
11. Store the appetizer in the refrigerator.
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