Eggplant marinated with garlic

Ukrainian cuisine

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Description Products Steps

When choosing eggplants for harvesting, pay attention to their appearance. The shine of the skin should not be too bright, as this indicates the use of chemicals during cultivation. There should be no stains, damage or obvious odor - with fresh eggplants it is barely perceptible. Using this instant recipe, you can marinate not only eggplants, but also tomatoes, peppers, cucumbers and other vegetables.

1. Calories
   81,75 kcal
2. Protein
   1,1 gram
3. Fat
   5,78 gram
4. Carbohydrates
   6,56 gram
5. ~ Time
   6 H 30 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Eggplant

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   1 kg = 1000 g
2. Garlic

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   3 cloves = 15 g
3. Onions

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   100 g
4. Vegetable oil

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   75 ml = 75 g
5. Table vinegar 6%
   3 tbsp. l. = 45 g
6. Salt

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   2 tbsp. l. = 50 g
7. Sugar

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   1 tbsp. l. = 25 g
8. Cinza

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   2 branches = 6 g

Steps:

1. 
   Wash the eggplants, peel the onions and garlic. Grind the garlic in a press. Wash the cilantro, dry and chop. Prepare a marinating container.
2. 
   Boil the eggplants. Place a pan of water on the stove, add 1 tbsp. l. salt. When the water boils, add the eggplants and cook for 5 minutes. Then remove them from the pan and let cool.
3. 
   Prepare the marinade. Cut the onion into half rings and mix with chopped garlic. Add the remaining salt, sugar, vinegar and oil. Mix everything and leave for 10 minutes.
4. 
   Marinate the eggplants. Peel the eggplants and cut into medium pieces. Add them to the marinade, mix thoroughly, then transfer everything to an airtight container and refrigerate for 6 hours.
5. 
   To enhance the taste of pickled eggplants, sprinkle them with chopped fresh cilantro before serving.

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