Description
This is an unusual appetizer of... taste - marinated mushrooms, in appearance - not pickled, not pickled onions... Turned out to be eggplants... Tried it at a party, doing for many years, you can eat at once, you can do the harvesting for the winter. Try it, it's very tasty.
Ingredients
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Eggplant
3 kg
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Sugar
1 cup
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Vinegar
0.66 cup
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Salt
2 Tbsp
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Garlic
3 piece
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Chili
2 tsp
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Sunflower oil
0.66 cup
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Parsley
Cooking
Eggplant peel (I use a peeler), cut into oblong strips.
3 hours to soak in very salty cold water.
Squeeze the eggplants. To prepare the marinade: 3 cups water, vinegar, sugar, salt - bring to a boil, put eggplant, from the moment when they boil, cook for 8 minutes. Filter.
Garlic crushed, chilli finely chopped (no seeds), finely chop the parsley (as in the original, but I herbs the box when you open the jar).
Add in eggplant chili, garlic and herbs (if you want) and sunflower oil, mix well.
Can be consumed in a few hours (just chilled). For harvesting - spread out in the jars, sterilize a 1 l jar for 20 minutes, then wrap to cool.
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