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I often cook such a delicious pickled eggplant appetizer.
Eggplants in the marinade are incredibly tender, fragrant - it is simply impossible to stop. If the eggplants are peeled, the dish will become even more tender in taste, but will lose in appearance.
Choose for yourself what you like best - and cook with pleasure.
Ingredients:
- 500 grams of eggplant (2 pieces)
- 1-2 onions
- 2-3 garlic cloves
- one heaping teaspoon of granulated sugar
- one heaping teaspoon of salt
- bunch of green parsley
- 2 tablespoons sunflower oil
- one tablespoon of 9% vinegar
Cooking:
- We wash the eggplants, remove the stalk and cut along the plates: about one centimeter thick.
- We cover the baking sheet with parchment paper or foil, grease with vegetable oil.
- We spread eggplant plates on a baking sheet, grease them with vegetable oil (it is convenient to do this with a silicone brush).
- Bake the eggplant for 20-25 minutes in the oven, preheated to 190 degrees.
- While the eggplant is baking, prepare the marinade.
- We clean two heads of onions from the husk and cut into thin half rings.
- Finely chop a bunch of green parsley with a knife.
- Pass the peeled garlic cloves through a press.
- In a deep bowl, combine all the prepared foods: onions, garlic and herbs. Add one heaping teaspoon of granulated sugar and salt, pour in the vinegar and mix.
- Lastly, pour in vegetable oil and let it brew.
- Cut the baked and cooled eggplants first lengthwise into two parts, and then cut into large cubes. Finely cut is not worth it: the finished dish will not look very aesthetically pleasing.
- We send the chopped eggplants to a bowl with marinade, mix very gently so as not to turn the pieces into porridge.
- Then we shift the eggplant along with the marinade into a clean, dry jar, close the lid and send it to the refrigerator for 24 hours: let it brew.
- We serve such a marinated eggplant salad on the table with wonderful crispy potatoes in Portuguese.
Bon appetit!