Marinated eggplants are part of the summer pickles category, but unlike them, they can be served as an appetizer or even as a main course, along with a steak! Here's a very simple recipe!
2 kg of eggplant
1 large garlic foreman
1 l of vinegar for pickles
2 links of green parsley
1.5 l oils
Method of preparation
Cut the eggplant into 1-1.5 cm thick slices, rub them well with salt and then leave them for about an hour. After that, fry them in a little hot oil.
In a separate pot, pour the vinegar and fold in a little water, according to taste, then bring to a boil, until it is a little boiling.
The fried washes are removed and put in the pot with vinegar, on top of which are added the sliced garlic and the minced parsley. Mix the eggplant well in vinegar and then place in mason jars, in layers. The jars are filled with vinegar juice which remains and tightly closed with lids.
The type of kitchen