Marinated eggplant with garlic and herbs

The fastest and easiest recipe for marinating eggplant! Everyone will like it! It's really very easy to cook such eggplants. This, as for me, is the perfect summer recipe. Nothing fried, just the freshest, slightly sour, garlic, a handful of greens... perfecto, in general!

Foster

The author of the recipe

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Eggplant

500

Greenery

Garlic

Vegetable oil

2.5

Water

0.5

Sugar

Salt

Vinegar (6%)

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 1 g

Fats 27 % 3 g

Carbohydrates 64 % 7 g

55 kcal

GI: 57 / 0 / 43

Step-by-step cooking

Cooking time: 15 min

Step 1:
How to make eggplant pickled with garlic and herbs? Put the water to boil. Peel the eggplant and cut into large cubes.
Step 2:
Add salt, sugar and vinegar to the boiling water.
Step 3:
Add eggplants to the resulting marinade, bring to a boil and cook under a lid for 5 minutes.
Step 4:
In the process, mix a couple of times.
Step 5:
Flip the finished eggplants into a colander and let cool.
Step 6:
Chop the greens.
Step 7:
Add the greens to the eggplant and grate the garlic (you can chop the garlic or pass it through a press).
Step 8:
Add the oil and mix. You can let it brew a little, add black pepper and spices to taste.

How to calculate the number of cans, why banks explode and how to avoid it, as well as secrets and life hacks, read the article about preparations for the winter.

How to remove the bitterness from eggplant? Cut the eggplant into plates, circles or cubes, add salt, leave for about 10 minutes until the juice is released. Drain the resulting liquid, rinse the eggplants and start cooking.