Piquant marinated eggplant with garlic and herbs

4.11.2018 Country kitchen

It’s unlikely that anyone will be able to surprise anyone served with an eggplant dish. And just a few centuries ago, this product would cause not only surprise, but also a negative reaction - the guests would simply consider that you want to poison them. The fruit was known as the "apple of madness." Indeed, in overripe eggplants in a large enough amount contains solanine, leading to serious health problems. Nevertheless, the composition of useful substances that is in eggplant is simply invaluable for the body, in particular for normalizing the functioning of the heart and stomach.

The "little blue ones" are delicious in any form; they can be boiled, baked, fried, marinated, or even simply eaten raw! I want to offer a recipe for pickled instant eggplant with garlic and herbs, which can very well help out if you need to cook some additional meat dish or a separate savory snack. The food is obtained with an unobtrusive sour-sharp taste, very light and pleasant. In addition, the preparation itself does not take much time, which is very important for any housewife.

Ingredients:

eggplant - 2 pieces;
dill greens - 10 grams;
garlic - 1 head;
salt - 1 tablespoon;
sugar - 1 teaspoon;
ground pepper - 2-3 grams (pinch);
vinegar (9%) - 30 milliliters;
water - 45 milliliters.

How to cook pickled eggplant with garlic and herbs

Pickling fruits are slightly ripened, too ripe eggplants, as already mentioned, can be unsafe, and they are no longer useful. Focus on the color of the skin - the darker it is, the better the taste of the fruit will be.

By the way, eggplants are remarkably stored for up to 6 months in frozen or dried form, and before cooking they do not need to be defrosted.

Wash eggplant thoroughly in running water, cut the stalks. We will not remove the peel, since we need the fruits to look in whole pieces in a dish, not to boil. Pre-soak to remove the bitterness is also not necessary, in the process of heat treatment it will completely go away.

Carefully cut the eggplant into small cubes and pour it into the pan. You can cut them into strips, plates, circles - as you wish.

We heat the water and pour eggplant hot. Lightly salt (this will help remove unpleasant bitterness).

Put the dishes with chopped fruits on low heat and cook for 5 minutes.

Carefully drain the liquid from the pan through a colander, leave the eggplant cubes briefly in it to let the glass water. Pour the cubes into an enameled (or stainless steel) bowl.

My dill, chop finely.

We clean the garlic cloves, push them through the garlic.

Pour water and vinegar into a separate container. Pour sugar and salt, pepper.

Pour in the sunflower oil there. It is advisable to use refined, can be replaced with olive. We mix everything well.

We pour the eggplant with the resulting marinade, to which we add garlic and dill.

The bowl should be wrapped tightly with a film to prevent air from entering, you can transfer the dish to the food container and close the lid.

After an hour, you can try the food! Its taste will still be very delicate and delicate, if the eggplants are allowed to stand longer - more saturated.