Quick pickled eggplants with garlic and parsley: how to make a seasonal appetizer

Seasonal juicy eggplants can be used to make a delicious pickled appetizer. To do this, you need to bake the vegetables in advance. Be sure to add plenty of garlic and herbs.

The idea of cooking a delicious pickled eggplant was published on the Instagram page of food blogger Albina with the nickname albik.food. After cooking, give the appetizer time to marinate a bit.

Ingredients:

• eggplant - 1 pc (200-300 g)

• parsley bunch (you can also add cilantro, dill)
• onion - 1 pc.
• oil - 3 tbsp
• vinegar - 1 tbsp
• honey - 1/2 tsp.
• soy sauce - 4 tbsp
• salt (if soy is not salty enough)
• garlic (both fresh and dry will do)

Method of preparation:

1. Cut the eggplant into medium slices.

2. Put in the oven to bake for 10 minutes.

3. Chop the parsley and onion.

4. Combine all this with eggplant.

5. Add oil, vinegar, soy sauce, honey, salt, and garlic.

6. Mix well.

7. Put in the refrigerator for 20-30 minutes.