Eggplant tongue with garlic
Composition / ingredients
20
servings:
Cooking method
1. Cut eggplants into long plates, sprinkle with salt and leave for a couple of hours. During this time, all the bitterness will come out of the vegetables.
2. Peel the garlic and finely chop it. Remove the seeds from the chili pepper and finely chop.
3. We wash the chopped eggplants from salt with water, put them in a saucepan, add oil and vinegar, boil for 10 minutes. Spread the garlic and pepper.
4. We lay out a hot snack in sterilized jars. We twist it and put it away for storage.
Caloric content of the products possible in the composition of the dish
- Eggplant - 24 kcal/100g
- Garlic - 143 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
- Salt - 0 kcal/100g
- Chili pepper - 40 kcal/100g
