Quick Pickled Eggplant

by Editorial Staff

I think spicy pickled eggplants will appeal to many!

Ingredients

  • Per serving:
  • Eggplant (small) – 3 pieces
  • Onions – 1 piece
  • Garlic – 3-4 cloves
  • Salt – 1 tablespoon a spoon without a slide
  • Vinegar – 3 tbsp
  • Sugar – 1 tbsp
  • Sunflower oil – 6 tbsp
  • Celery to taste

Directions

  1.  Peel the eggplants from the tails. Mine.
  2.  Dip in boiling salted water and boil for 5 minutes. Take out, cool.
  3.  Cut the blue into cubes. I put it in the little boxes. Sprinkle with finely chopped celery. In the morning the dish is ready.
  4.  Prepare the marinade: cut the onion into half rings, pour boiling water over for 2 minutes. Then drain the water. Squeeze three cloves of garlic to the onion, add salt, sugar, vinegar, and oil.
  5.  Mix everything well and pour this marinade into the eggplant pots, mix well, tamp it tightly with a spoon, cover, and refrigerate overnight.

Enjoy your meal!

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