Eggplant appetizer with garlic and herbs
Composition / ingredients
8
Servings:
Cooking method
Cut eggplant into cubes. Finely chop the parsley, pass the garlic through the press. To prepare the marinade – add salt, sugar, bay leaf, pepper and vinegar to the water, boil the marinade. Place the eggplants in the boiling marinade and cook for 5-7 minutes, put them in a colander, let the liquid drain. Combine warm eggplants with garlic, herbs and vegetable oil, mix everything well. Allow to cool completely and refrigerate for 1 day.
Pickled eggplant with garlic and herbs are ready! Bon appetit!
Caloric content of the products possible in the composition of the dish
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Parsley greens - 45 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
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
