I offer a recipe for a delicious and savory eggplant appetizer. Such eggplants can be cooked for the winter, preservation is well stored and does not lose its taste.
Cooking description:
Choose greens for cooking eggplant to taste. I have parsley and basil. The amount of hot pepper must be adjusted. If you add half a hot pepper, the appetizer will be savory, but the taste will be moderately spicy. From this amount of ingredients, 3 cans of 500 ml are obtained.
Main Ingredient: Vegetables / Eggplant / Garlic / Herbs
Dish: Blanks / Pickling
Ingredients:
- Eggplant - 1.8 Kilograms
- Greens - 2 Bunch
- Garlic - 20 Cloves
- Salt - 1 tbsp. the spoon
- Sugar - 1 Tbsp. the spoon
- Vinegar 9% - 30 Milliliters
- Hot pepper - 1 To taste
- Sunflower oil - 50 Milliliters
Servings: 3
How to cook "Marinated eggplants with garlic and herbs"
Let's prepare the ingredients. Cut the eggplants into slices, sprinkle with salt, stir and leave for 20 minutes. We wash the eggplants in plenty of water. Put the pieces of eggplant on a baking sheet covered with baking paper, sprinkle with oil and send to the oven. We bake at 200 degrees for about 30 minutes. It turns out 2 servings of eggplant. You can bake on two baking sheets at the same time, but after 15 minutes you need to swap the top and bottom. Cooking the marinade. Wash greens, dry and chop. Add chopped garlic and hot pepper.
