Spicy pickled eggplants with garlic in 3 hours: sharing a recipe for a spicy appetizer
Eggplants are ideal vegetables for preparing many delicious, spicy, and simple dishes, from salads to caviar and rolls with spicy fillings. They are also pickled, salted, canned, and made into delicious, spicy salads for the winter.
Cook Liza Hlynska shared a recipe on Instagram for delicious, pickled eggplants that can be eaten in 3 hours.
Recipe of the dish
Source: screenshot of the cook's recipe on Instagram
Ingredients:
- eggplant – 1 kg
Eggplant for appetizer
Source: pexels.com
- water – 1.5 liters
- salt – 1 tsp
The marinade:
- water – 1 liter
- salt – 2.5 tsp
Vegetable oil
Source: pexels.com
- sugar – 1.5 tbsp
- oil – 3 tbsp
- vinegar – 4 tbsp
Vinegar for the dish
Source: pexels.com
- black peppercorns – 20 pcs
- garlic – 3 cloves
Raw garlic
Source: Yevhen Klopotenko's website
- Suneli hops – to taste
Method of preparation:
1. Peel the eggplant, and cut it into small pieces. Pour boiling water and add salt and cover, boil for 10-15 minutes, drain.
Cut eggplant
Source: pexels.com
2. Marinade: mix water with sugar and salt, and stir. Then add pepper, suneli hops, oil, garlic, and mix well.
Marinade for cooking eggplants
Source: Yevhen Klopotenko's website
3. Pour the marinade over the eggplant, mix, cover with cling film and refrigerate for 3 hours.
Garlic for salad
4. Take the cooked eggplant out of the fridge, and add the cilantro and dill.
The finished dish
Source: Yevhen Klopotenko's website
Lisa Glinska
Subscribe
Subscribe
