Marinated Eggplants
Appetizers • Caucasian
Description
You can use any herbs and spices to your taste. Serve these eggplants with chopped onions — either green or yellow.
Ingredients
- Eggplants 3 pieces
- Water 5 qt
- Salt 1 tablespoon
- Vinegar essence 2 tablespoons
- Herbs to taste
- Vegetable Oil 2 tablespoons
- Minced garlic to taste
Step-by-Step Guide
Step 1
Peel the large eggplants and cut them into cubes.
Step 2
Boil the brine with added salt, vinegar, and vegetable oil.
Step 3
Cook the eggplants for 3–4 minutes — the cooked eggplants will start to sink to the bottom. Drain in a colander and cool.
Step 4
Add herbs and garlic. Transfer to a jar with a plastic lid. Let it sit in the refrigerator for 12 hours.
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