Eggplant mini pickled

Category: Vegetable and fruit dishes
Eggplant mini pickled

Ingredients

Eggplant 2 Kg
Carrot 300 g
Onion 300 g
Bell pepper 300 g
Tomatoes 200 g
Garlic 1 head
Cilantro and dill
Rast. oil 3 tbsp. l.
For the marinade:
Water 1 l
Salt 50 g
Sugar 50 g
Vinegar 50 ml

Cooking method

  • 1. Boil water, add salt at the rate of 1 tbsp. l. salt per liter of water. Wash the eggplants, put in a large saucepan, cover with boiling water and cook for 4 minutes. Drain the water. Let the eggplants cool.
  • 2. Peel the carrots and onions, cut into strips. Wash the pepper, cut into 4 parts, remove the stalk and seeds, cut the pulp into strips. Wash the tomatoes, remove the stem and cut into cubes. Heat vegetable oil in a pan and fry vegetables in it for 6 minutes; remove from heat. Peel and finely chop the garlic, wash the herbs, dry and chop; add to the filling, mix thoroughly.
  • * So that when frying vegetables a lot of juice does not stand out, the minced meat does not need to be salted.
  • 3. Cut the eggplants lengthwise and stuff with the vegetable mixture.
  • 4. Prepare the marinade. Bring water with vinegar, salt and sugar to a boil. Place the eggplants tightly in a suitable container and pour over the marinade. Leave to marinate in a cool place.
  • ------
  • It was an original recipe, I had mini-groceries, the amount was not 100% and I poured in 2 times more vinegar, since the local vinegar is weak. I put parsley and cilantro from the greens (according to my Caucasian recollections, I don't remember dill in their pickles.
  • I cut the eggplants before cooking (skin). On my own I added black peppercorns and allspice peas.
  • What happened in the bank
  • Eggplant mini pickled

The dish is designed for

10 servings

Merri
Thank you for the detailed recipe for this delicious snack!
Gypsy
Good food for health
Sandy
Oops! What little eggplants I have never seen .... but can this appetizer be prepared from large chopped eggplants?
Gypsy
So the recipe is for large eggplant. I used the small ones.
Sandy
Quote: gypsy

So the recipe is for large eggplant. I used the small ones.
Thanks for the recipe, bookmarked until autumn

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