Pickled Eggplant
by Editorial Staff
This appetizer will brighten up any dish. And it is easy and simple to cook pickled eggplants.
Ingredients
- Eggplant – 1 kg
- Salt – 6 tablespoons
- Bay leaf – 3-4 pcs.
- Black peppercorns – 5-10 pcs.
- Water – 4 l
- Garlic – 1 head
- Vegetable oil to taste
- Greens to taste
- Onions – to taste
Directions
- Prepare the brine: Add 2 tablespoons to 1 liter of water. salt. Boil.
- Dip eggplants into boiling water and cook for 15-20 minutes until soft. Do not digest.
- Cool the finished eggplants.
- Crush the garlic in a mortar or squeeze with a garlic loaf.
- Cut the eggplants into pieces of about 3 * 3 cm and mix with the garlic. Leave for half an hour.
- . Prepare a new brine (1 tablespoon of salt per 1 liter of water). Add bay leaves and pepper. Boil.
- Transfer the eggplants to a glass or enamel dish, pour the brine so that it covers the vegetables.
- Leave at room temperature for 2-3 days.
- Store ready-made pickled eggplants in the cold.
- Serve sauerkraut eggplants, sprinkle with vegetable oil, add onions and herbs to taste.
Bon Appetit!
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