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
- Peel the eggplants from the tails. Mine.
- Dip in boiling salted water and boil for 5 minutes. Take out, cool.
- Cut the blue into cubes. I put it in the little boxes. Sprinkle with finely chopped celery. In the morning the dish is ready.
- 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.
- 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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