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Pickled eggplant in a new way: recipe for a delicious seasonal appetizer
Pickled eggplants that can be eaten the next day. Source: depositphotos.com
Eggplant is one of the most popular types of vegetables. It is used to make stews, salads, and other dishes, baked in the oven, and for various preserves. Every housewife has her own recipes, but it's always worth trying to cook something new.
One of the most popular dishes using eggplant is as an appetizer. A new recipe for pickled eggplant has recently been published on the filizhankakavu website. Everyone will definitely like this appetizer and your family will always ask for more.
Ingredients
- 6% vinegar - 100 ml
- water - 2 glasses
- cloves - 4 pcs
- bay leaves - 5 pcs
- peppercorns - 10 pcs
- brown sugar - 3 tbsp
- salt - 1.5 tbsp
- oil - 1 tbsp.
Method of preparation
1. Peel the eggplant. Cut into slices and fry until yellow.
2. Combine all the ingredients for the marinade, boil and cool.
3. Dip each eggplant slice in the marinade.
4. Put it in a saucepan, layering with sliced garlic slices.
5. Pour the marinade over.
6. Close the container with a lid and store in the refrigerator. You can eat it the next day, but the taste will be fully revealed only in 3-5 days.
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