Pickled eggplant with onion
Composition / ingredients
8
Servings:
Cooking method
1) Peel the eggplants and put them in boiling, salted water, let them boil under a closed lid for 3-5 minutes. Then we take the eggplants out of the water and let them cool down.
2) At this time, cut the onion into half rings, chop the herbs and garlic finely. We make a marinade by combining oil, vinegar, salt and sugar.
3) The cooled eggplants are diced and mixed with the prepared ingredients, add the marinade and put the bay leaf, black and allspice peppers in the same way. Mix well and send it to the refrigerator for 4-6 hours. Bon appetit and good mood!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 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
- Salt - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Allspice - 263 kcal/100g
