Composition / ingredients
Cooking method
1. My eggplant, cut into large cubes, put in a bowl, sprinkle with salt, leave for half an hour.
2. Pour water into a saucepan, pour sugar and salt, add sunflower oil, send it to the fire, bring it to a boil.
3. Put the eggplants in a colander and wash them thoroughly under running water to wash off the salt, then put them in a saucepan and cook for 5 minutes.
4. Peel the onion and garlic, cut the onion into half rings, garlic into plates, send it to the marinade after the eggplant, pour vinegar, cook for another minute.
5. In clean jars, pour a pinch of dill seeds, two bay leaves, peppers and cloves, spread eggplants and pour marinade, close with nylon lids, let cool to room temperature and send to the refrigerator. After three hours, the snack is ready.
Help yourself to health!
Caloric content of the products possible in the composition of the dish
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Carnation - 323 kcal/100g
- Bay leaf - 313 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
