Description
A delicious appetizer of pickled eggplant! The dish is ready in a day. Just cannot stop, such a delicate texture! You can pre-clean the eggplant from the skin, without it, the dish will be more tender taste, though, and will lose in appearance.
Ingredients
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Eggplant
2 piece
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Onion
2 piece
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Garlic
2 tooth
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Parsley
1 coup
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Sugar
5 g
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Salt
5 g
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Vegetable oil
2 Tbsp
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Vinegar
1 Tbsp
Cooking
Cut the edges of the eggplants and cut them lengthwise into plates of width of about 1cm.
Spread them on a baking sheet covered with parchment paper or foil and greased, and also lubricating oil eggplant. Send the eggplant in a preheated oven at 190 degrees for 20-25min
Make a marinade. Onions cut thin half-rings. Parsley cut. Garlic passed through the press. To vegetable mixture add sugar, salt, vinegar and vegetable oil. Stir.
Sliced layers of eggplant slices and put in marinade. Stir.
Spread the mixture in a 0.7 l jar, close it with a lid and put into the fridge to infuse for a day.
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